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

Grilled Italian style Sterling White Halibut
Grilled Italian style Sterling White Halibut
This is easy, has a touch of Italian summer breeze and, serves four people. Make sure you start with the potato and olive salad, because it needs longer time than the other parts of the meal.


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.