Norwegian Halibut Carpaccio
Photographer: Norwegian Seafood Council

Norwegian Halibut Carpaccio

Carpaccio is literally what you can call raw pleasure. In this recipe the Norwegian halibut is served with a sauce of honey and soy.
Difficulty Easy
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Ingredients

Number of servings

Sauce

Vegetables

Procedure

  • The halibut should be frozen for a minimum of 24 hours before eaten raw. 

  • Cut the fish into thin slices.

Vegetables

  • Peel and cut cucumber in half, remove the seeds and cut into slices.

  • Cut spring onion into thin slices and chop coriander.

  • Mix the vegetables with coriander and oil, and taste with salt and pepper.

Sauce

  • Mix the ingredients for the sauce.

Serve the halibut with the vegetables and sauce over.