Norwegian Halibut with Hollandaise

Norwegian Halibut with Hollandaise

This recipe with moist Norwegian halibut, carrots and asparagus is incredible. Serve to your guests with hollandaise and parsley potatoes.

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Ingredients

Number of servings

Hollandaise sauce

Serve with

Procedure

  • 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.

Hollandaise

  • 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.

Serve with

  • 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.