| Sterling White Halibut Caprese |
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This course serves four, and is an excellent starter – you can prepare everything but the fish ahead, and finish a delicious course in no time, while your party is watching.
700 grammes of Sterling White Halibut filet
1 box of red cherry tomatoes
1 box of yellow cherry tomatoes
8 garlic cloves
3 eating spoons of good olive oil
Sunflower oil
Sugar and salt
Fresh basil
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Take the skin of all the tomatoes (by dipping them in hot boiled water) and put a mix of sugar and salt over them.
Bake the garlic in sunflower oil for 30 minutes at 180 C degrees
Bake the tomatoes at 100 C degrees for approximately 1,5 hours
Cut the fish into serving portions, and roast the fish in olive oil in a frying pan on middle heat for about 1 ½ minute on each side. Let the fish rest a bit before serving.
Make a salad on each dish of the tomatoes, garlic and fresh basil
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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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