Pan fried Norwegian halibut with baked fennel

Name: Pan fried Norwegian halibut with baked fennel
Prep time: 40 min
Cook time: 30 min
Yield: 4
Ingredients: 700 g Norwegian Halibut fillets; 50 ml sunflower oil; 4 cloves garlic; thyme, fresh; 40 g lemons; 40 g butter; 2 pcs fennel, fresh; 30 ml olive oil; 20 ml white wine vinegar; 20 ml lemon juice; 5 g salt; 20 ml water; 40 g parsley, fresh; 20 g dill; 20 g coriander leaves; 4 cloves garlic; 3 tbsp red wine vinegar; 2 tbsp lemon juice; 150 ml olive oil; 4 g salt; 1 g pepper, black ground; 150 g haricot beans; 150 g peas, fresh; 40 ml water; 50 g butter; 30 ml sunflower oil; salt

Nothing impresses more than a delicate and tasty dinner with Norwegian halibut. Here served with braised fennel and Chimichurry

Cooking timeOver 60 min

Difficulty levelDifficult

Rating2/5

Servings

Ingredients

Preparation

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.