|Norwegian White Halibut fried in its skin, with lettuce heart sauce and truffles
600 g halibut, skin on
3 tbsp olive oil
Salt and pepper
3 dl chicken stock
1 dl chervil
Zest from ¼ lemon
50 g butter
40 g black truffles
2 tbsp beurre noisette
This is what you do:
Parboil the lettuce in lightly salted water and cool quickly in ice water. Fry the shallots in a little butter, add chicken stock, allow to boil until the onion is tender, approx. 10 minutes.
Blend the salad in a blender with the stock and add the butter to the sauce. Taste with salt and white pepper, as well as lemon zest.
Fry the fish skin side down in a little oil with salt and pepper until it has an internal temperature of around 45 ºC, turn and pull the skin off before serving. Drizzle the sauce at the bottom of a plate, drip beurre noisette around and finish with the fish.
Slice black truffle generously over.