Ingredients
- 400 grams Sterling® halibut fillet without skin
- 1.5 dl white wine vinegar
- 3 dl Sugar
- 4.5 dl Water
- 2 bay leaves
- 50 grams Carrot in thin slices
- 100 grams of sliced cauliflower
- 30 grams Ginger, fresh, sliced
- 50 grams red onion, cut into thin rings
- Salt
Instructions
Procedure
Wash, peel and cut the vegetables.
Measure out the vinegar, sugar and water. Add bay leaves, put in a saucepan and bring to a boil.
Cut the halibut fillet into pieces of approx. 20 grams. Sprinkle on 1 teaspoon of salt and turn the pieces around. Leave them in a bowl on the kitchen counter.
Place the vegetables in the hot sheet and leave until the sheet is approx. 60 degrees hot.
Dry the halibut pieces. Then strain the vegetables out of the sheet and place them in layers with the pieces of halibut in a clean glass. Remember to take care of the warm sheet.
Pour over the sheet and leave the glass on the kitchen counter for 1 hour. Put the glass cold in a refrigerator until the next day. When removing halibut, remember to use clean tools, then you will extend its shelf life. Unopened, the dish will keep for three days in the refrigerator.
Serving tips :
Good sourdough bread and herbal mayonnaise go well with it. Or make a starter where you add halibut and vegetables, add herb salad and crispy toast. A good herbal cream is the perfect accompaniment.
