Grilled Norwegian halibut with baked Jerusalem artichoke cream | Seafood from Norway
Juicy Norwegian Halibut with artichoke cream and chicken bullion.
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Cooking tools:
- Grill
- Blender
- Kitchen scale
- Fine-mesh sieve
- Fish spatula
- Oven
- Baking dish
- Saucepan
- Chef's knife
- Cutting board
- Slotted spoon
- Plate
Ingredients
- 700 g halibut fillet, skinned and pinboned
- 20 m sunflower oil
- salt
- 500 g Jerusalem artichoke
- 300 ml milk
- 300 m heavy cream
- 50 g butter
- 30 g crème fraîche
- 800 ml chicken stock
- 100 g shallots
- 100 ml white wine
- 20 g garlic
- 50 g tarragon, fresh
- 20 g tarragon oil
- 10 g fish sauce
- 10 g lemon juice
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