| Roasted Halibut in Parma ham and salvia with parmesan crème sauce |
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This will be a great meal – and the recipe is meant as a main course.
600 grammes of Sterling White Halibut filet
2 slices of Parma Ham
4 leaves of fresh salvia
Butter for frying
2 spoons of butter
1 nicely chopped shallot
2 deciliters of white wine
2 leaves of fresh salvia
4 deciliters of cream
8 spoons of ground parmesan
2 table spoons of nicely chopped parsley
Salt and white pepper
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Cut the filet into four serving pieces
Put a salvia leaf on each piece of fish
Cut each slice of Parma Ham in two, and wrap around each bit of fish
Fry the fish on middle heat in butter until done, the time varies to the size of filet, but if you use a thermometer, it is done by 55 C degrees in the centre.
Let the onion fry in butter until blank, add white wine and and the salvia leaf, reduce to a quarter.
Add the crème and let the sauce cook for about five minutes.
Add the parmesan just before serving
Taste the sauce and add salt and pepper to your own taste.
Sprinkle parsley over
Serve the halibut with the Parmesan sauce on a bed of asparagus beans or sugar peas
Decorate with fresh parsley
Use potatoes or pasta to your liking
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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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