|Norwegian White Halibut ceviche with tomato and apple salad, topped with watercress and croutons, lime and herb oil
300 g fillet of halibut, thinly sliced
2 skinned tomatoes
1 apple julienne
2 tsp finely chopped chives
2 tsp finely chopped red onion
2 tsp finely chopped coriander
½ tsp finely chopped chilli
2 tbsp lime juice
4 tbsp olive oil
This is what you do:
Put the halibut fillet in the freezer to make it cold and firm, but not frozen. This makes it easier to slice thinly. Lay the thin halibut slices on lightly oiled baking paper.
Scald the tomatoes by dipping them in boiling water for around 30 seconds, put them in cold water and skin them. Cut in half, take out the seeds and cut the tomato flesh into strips.
Peel the apple and cut into strips as long as the tomato.
Mix the remaining ingredients with the oil and lime juice and add salt to taste. Brush the herb and oil mixture lightly over the halibut. Garnish the halibut fillets with apple and tomato strips and roll up.
Arrange the halibut rolls on the plate and pour the rest of the lime and herb oil on the top of the fish. Decorate with a little cress and croutons on the top.