Halibut confit with Jerusalem artichoke and flower sprout – Glitne
So smooth and tender that it will melt in your mouth.
Ingredients
- 500 g GLITNE halibut fillet with skin
- 1 bag flower sprout
- 500g Jerusalem artichokes
- 2 dl milk
- 2 dl cream
- 1tbs butter
- 2 dl olive oil
- garlic
- rosemary
- salt & pepper
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