Ingredients
- 4 Sterling® halibut cutlets of 250 grams each
- 1 bay leaf
- 5 black whole peppercorns
- 1 tablespoon Vinegar
- 2 tsp Salt
- Sandefjord butter
- 3 dl whipping cream
- 100 g Butter
- 1 tsp Lemon juice
- Salt
- Freshly ground Pepper
- 3 tablespoons Finely chopped parsley
- Cucumber salad
- 1 piece Cucumber
- 1 tablespoon apple cider vinegar
- 2 tablespoons Sugar
- 1 tbsp Water
- 1 tsp Salt
Instructions
Procedure
Rinse the halibut cutlet in really cold water. Cut off the fins at the end of the cutlet. Place on paper and leave at room temperature until you prepare the rest.
Make the cucumber salad by first peeling the cucumber, cutting into thin slices. Mix vinegar, sugar, water and salt, turn this well around the cucumber. Leave it for approx. 30 minutes.
Use a wide pan, which you can see will have room for all the halibut chops you are going to pull. (they should lie in one layer, not on top of each other, but the chops should lie side by side.
Put water in the pot, a little less than halfway to the top of the pot. Measure how many liters there are. Per liter of water, add 1 bay leaf, 5 peppercorns, 1 tablespoon of vinegar and 2 teaspoons of salt. Boil up. Then you let the temperature drop to 70 degrees in the water. Remember to put the potatoes on!
Then put the halibut cutlets carefully into the water. Set the plate on low heat, so that the water never gets hotter than 70 degrees. They should reach 48 degrees in the core, preferably measure with a thermometer. Use time to help. Make sure it doesn’t get too hot. A glass lid on the pot is preferable – then it’s easier to follow along!
Make the sauce by boiling the cream and letting it boil down to half. Stir in the butter, stirring all the way through. Season with lemon juice and, if necessary, salt, keep it warm, but do not let it boil, then the sauce may burst. Add finely chopped parsley just before serving.
Get all the accessories ready and have hot plates. Then take the halibut out of the water, let it drain on a thick paper or kitchen towel.
Serve immediately.
Serving tips:
Serve with freshly boiled almond potatoes or golden eyed potatoes from Northern Norway.
