Pan fried Norwegian halibut with baked fennel, fresh peas and haricot verts sauté and chimichurri.

Procedure

Pan fried Norwegian halibut. 

• Salt the halibut fillet gently 10 mins before pan frying. 
• Heat a skillet to a medium high heat, add the oil and put the fillet in.
• Sear until golden and then add garlic, lemon, thyme and butter.
• Sear for one minute then turn the fish.
• Use a spoon and scoop butter over the fish for about one minute.
• Let the fish rest in the pan until you have a core temperature of 45 °C.  

Braised fennel: 

• Cut the fennel in half and add all of the ingredients in a vacuum bag.
• Vacuum the bag and steam at 85 °C for 15 minutes.
• Cool in ice water.
• At service, pan fry the fennel in butter until golden, season with salt.  

Tips: If you have a white wine reduction, you can use this instead of the other ingredients.  

Chimichurry: 

• Add all of the ingredients in a blender and mix well.  

Haricot verts and fresh peas sauté: 

• Wash the harricot verts, cut it in 3 cm slices
• Heat sunflower oil in a sauté pan and add the haricots verts and the peas. 
• Sauté at medium heat, make sure it doesn’t get any colour.
• Add water and butter and stir until the butter has emulsified. Season with salt.