Fltilyklar
Baked Halibut with Herb Pure, Sweet Potatoes and Carrot Sauce
(4 people)
800 g fillets of small halibut, skinned and boned
sea salt and pepper
6 sweet potatoes
Cut the halibut into four steaks of equal size and arrange on a baking tray. Add salt and pepper, and spread the herb purée on top. Leave for 10 minutes before putting the fish into the oven. Bake at 150°C for 10-12 minutes. Pour a little white wine or water into the tray. Bake 4 sweet potatoes on coarse salt for 45 minutes at 200°C. Scrape the inside of the skin and mash. Cut the other two potatoes into thin slices, add a little salt and deep fry until crispy and golden brown.
Herb Purée
1 twig parsley
0.5 dl fresh basil
2 tbsp fresh rosemary
2 tbsp fresh thyme
2 tbsp mint
2 tbsp chives
5 tbsp virgin olive oil
Put the ingredients into a blender and make a purée.
Carrot Sauce
0.5 l carrot juice
0.5 l white wine
1 tbsp apple vinegar
1 shallot (finely chopped)
3 tbsp butter
1 tsp honey
Soften the shallot in 1 tbsp butter in a pan at low temperature. Pour white wine over and recude by half, then add honey, vinegar and carrot juice and simmer for 5 minutes. Leave the sauce for a few minutes before bringing back to the boil, adding the rest of the butter. Serve.
Divide the potato mash into four equal portions and put the slices of sweet potatoes vertically on top. Put the fish steak onto the middle of the plate, pour the sauce around it and serve with boiled carrots and fresh bread.
800 g fillets of small halibut, skinned and boned
sea salt and pepper
6 sweet potatoes
Cut the halibut into four steaks of equal size and arrange on a baking tray. Add salt and pepper, and spread the herb purée on top. Leave for 10 minutes before putting the fish into the oven. Bake at 150°C for 10-12 minutes. Pour a little white wine or water into the tray. Bake 4 sweet potatoes on coarse salt for 45 minutes at 200°C. Scrape the inside of the skin and mash. Cut the other two potatoes into thin slices, add a little salt and deep fry until crispy and golden brown.
Herb Purée
1 twig parsley
0.5 dl fresh basil
2 tbsp fresh rosemary
2 tbsp fresh thyme
2 tbsp mint
2 tbsp chives
5 tbsp virgin olive oil
Put the ingredients into a blender and make a purée.
Carrot Sauce
0.5 l carrot juice
0.5 l white wine
1 tbsp apple vinegar
1 shallot (finely chopped)
3 tbsp butter
1 tsp honey
Soften the shallot in 1 tbsp butter in a pan at low temperature. Pour white wine over and recude by half, then add honey, vinegar and carrot juice and simmer for 5 minutes. Leave the sauce for a few minutes before bringing back to the boil, adding the rest of the butter. Serve.
Divide the potato mash into four equal portions and put the slices of sweet potatoes vertically on top. Put the fish steak onto the middle of the plate, pour the sauce around it and serve with boiled carrots and fresh bread.
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