Serves 4

800 grammes of whole Sterling White Halibut filet
Brine solution, made of 1 liter of water and 1 dl salt
Pepper
Olive oil
Fresh herbs

Potato and olive salad:
600 grammes of potatoes, almond or your favourite
¼ dl olive oil
100 grammes of bacon chopped to pieces, fried
1 clove garlic, minced
40 grammes capers
2 shallots, chopped
2 tablespoons of lemon juice
2 tablespoons of tarragon powder
4 tablespoons of black olives, stones removed
Salt
Pepper, freshly ground

Rucola and tomato salad:
20 leaves of rucola salad
4 plum tomatoes cut in wedges
½ dl olive oil
1 tea spoon red wine vinegar
Salt and pepper

Pesto:
100 basil leaves
100 pine nuts
50 grammes parmesan cheese, grated
2 cloves of garlic
2 dl olive oil
Pepper

Grilled eggplant:
2 eggplants
2 dl olive oil
Salt and pepper

Scrub and dry the potatoes, and put them with the olive oil in an ovenproof casserole. Bake for 20 minutes, add the bacon, bake for 10-15 more minutes, just make sure the potatoes are cooked. Open the oven door and add the rest of the salad ingredients. Cook at preheated oven at 200 degrees Celsius

The fish; make filet pieces, about 200 grammes for each person. Soak the fish in the salt water for about 10 minutes, dry on paper towel, rub pepper and herbs on the filets, and lay the fish on the barbeque, use medium heat and cook 3-5 minutes on each side.

Salad must be mixed together just before serving to be perfect.

Eggplant should be cut in slices, brushed with olive oil, salt and pepper and grilled until crispy-tender

Pesto; mix everything except the olive oil in a mortar/food processor and mix well while adding oil little by little together with pepper.