Norwegian White Halibut ceviche with tomato and apple salad, topped with watercress and croutons, lime and herb oil
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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
salt
cress
bread croutons
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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.
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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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