| Norwegian White Halibut ceviche club |
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Serves 4 as a starter
8 slices of halibut fillet
1 tbsp lime juice
2 tbsp olive oil
1/2 tsp grated lime zest, lemon and orange
1/2 tsp finely chopped chilli
1 scalded tomato in strips
1/4 mango, in fine strips
1/3 fennel, in fine strips
Mixed lettuce
1 finely chopped avocado
1 tsp lime juice
1 tbsp roughly chopped coriander
Salt and cayenne pepper
8 thin slices of white bread
oil
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Mix all of the ingredients for the marinade. Brush the halibut slices with marinade, save a little marinade for the salad. Mix the salad, divide it on the halibut slices and roll together. Make melba toast from the bread. Mix the avocado with the other ingredients. Arrange the avocado salsa on the melba toast.
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For the first time in Bocuse d’Or history, a branded fish will play a leading role: our own Sterling White Halibut. Our halibut is no newcomer to the competition though; Marine Harvest supplied halibut to the Bocuse d’Or 2007 under the generic brand Norwegian White Halibut in co-operation with the Norwegian Export Council.
The food chain Ultra has a strong focus on their employees' knowledge. By systematically paying attention to their work environment and skills, they have solid proof that it
- We want to be best on seafood, both with good and delicate products for customers to take home, and know-how. These words come from Kenneth Lindland, categorymanager in the Meny-Ultra food chain management.
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