Norwegian halibut is regarded as one of Norway's finest fish, and with fresh green vegetables as an accompaniment, this dish will appeal to all your dinner guests.
Cut the halibut into servings and sprinkle with salt and pepper.
Place in a deep frying pan and add olive oil until the fish is covered.
Heat the oil to 70 °C. Use a cooking thermometer.
Cook the fish for approx. 5 minutes.
Heat and reduce the white wine vinegar and wine by two thirds.
Add the cream and bring to the boil.
Remove the saucepan from the heat and whisk in the cold butter in small portions. The sauce must not be boiling while the butter is whisked in or it will become thin.
Season with salt and pepper, and stir in the chives.
Pan-fry asparagus in olive oil and butter for approx. 2 minutes, and season with salt and pepper.
Cook peas in water with a little butter, salt and pepper for approx. 2 minutes.
Fold cress with a little olive oil.
Serve the halibut with butter sauce, asparagus, peas and cress.