News
BOCUSE D’OR 2010 FOR STERLING WHITE HALIBUT!
Monday, 23 November 2009 14:36

MS-NETTET1For 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.

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Knowledge investment pays off with precious medals for Ultra
Wednesday, 21 October 2009 00:00

Ultra investerer i sine ansatte. Her på Sterling Academy.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
works. A hand full of medals in precious metals from the national championships in Ålesund, Norway, speaks for itself.

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Food Chain Ultra with a strong focus on seafood
Wednesday, 21 October 2009 00:00

thumb_Ultra2 - 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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STERLING WHITE HALIBUT IS GENERAL SPONSOR OF BOCUSE D'OR NORWAY

Sterling White Halibut is a favourite in restaurants and at dining tables worldwide.

Many people choose this fish for a special occation.

Sterling White Halibut is farmed in the cold, clear, deep fjords of Ryfylke in Norway.


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Top chefs Eivind Hellstrøm and Gunnar Hvarnes partners with Sterling White Halibut

EYVIND HELLSTRØMPresident Bocuse d’Or Norway

GUNNAR HVARNESNorwegian Chef of the Year 2009

Recipe
Sterling White Halibut “Bouillabaisse” Soup
Sterling White Halibut “Bouillabaisse” Soup
A soup can be festive and informal; it is up to how you create the atmosphere! Serve with whole fish slices, and you can top the meal with aïoli and fresh baked foccacia bread or other favorites.


Serves 3

500 grammes of slices of Sterling White Halibut
1 ½ liters of fish stock
3 tomatoes
½ onion
2 shallots
1 garlic clove
2 table spoon of olive oil
1 tea spoon paprika powder
1 tea spoon chilli powder
Fresh thyme
2 deciliters white wine
Fresh baked foccacia or other bread to your taste
Aïoli




Skin the tomatoes by making a cross in the top and dip them in hot water. Peel of the skin, and take out what’s inside, and finely chop the rest.

Chop the garlic and shallots, and put it in a casserole with heated olive oil to it is blank.

Put in the powder of paprika and chilli, and mix well.

Now, take the tomatoes and add to the casserole, and let it simmer for a bit, make sure you don’t burn it.

Add white wine and reduce until almost nothing left

Now it is time for the fish stock, and reduce more by letting it boil in. Just make sure you have enough for the amount of portions you plan to serve.

Add the fish, and let them be in the warm water until the meat comes of the bone.

Add fresh thyme in each soup bowl if you want.

Serve with bread, and aioli to spread on for those who wish.

Taste the soup and add salt and pepper to your taste.


Bon appétit!