This recipe with moist Norwegian halibut, carrots and asparagus is incredible. Serve to your guests with hollandaise and parsley potatoes.
Cut the halibut into servings.
Mix salt with the water and leave the halibut in the brine for approx. 20 minutes.
Dry the fish with a paper towel and sprinkle with pepper.
Bring water to a boil, add the halibut and turn down the heat after a couple of minutes. The water should not be boiling, then the fish can become dry.
Cook the fish for 8-12 minutes, depending on the thickness of the fish.
Cut asparagus in half and thinly slice cabbage.
Add butter and a little water to a casserole, bring to a boil and add asparagus and whole carrots. Cook for approx. 2 minutes.
Place the cabbage over the other vegetables, put on a lid and steam until the vegetables are tender.
Whisk egg yolk together.
Add apple cider vinegar to a casserole and reduce to almost nothing.
Add water to the reduction and mix with the egg yolk.
Whisk over warm water for 4-8 minutes, until the yolk thickens.
Add melted clarified butter, a little at a time. If the sauce is too thick and separates, you can add a little lukewarm water.
Season with lemon juice, salt and pepper to taste.
Cook potatoes tender in salted water.
Fold the cooked potatoes in butter and chopped parsley.
Serve halibut with butter-steamed vegetables, hollandaise and parsley potatoes on the side.