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
Norwegian White Halibut fried in its skin, with lettuce heart sauce and truffles
Norwegian White Halibut fried in its skin, with lettuce heart sauce and truffles


Serves 4


600 g halibut, skin on
3 tbsp olive oil
Salt and pepper
2 lettuces
3 dl chicken stock
1 dl chervil
Zest from ¼ lemon
50 g butter
40 g black truffles
2 tbsp beurre noisette

This is what you do:

Parboil the lettuce in lightly salted water and cool quickly in ice water. Fry the shallots in a little butter, add chicken stock, allow to boil until the onion is tender, approx. 10 minutes.

Blend the salad in a blender with the stock and add the butter to the sauce. Taste with salt and white pepper, as well as lemon zest.

Fry the fish skin side down in a little oil with salt and pepper until it has an internal temperature of around 45 ºC, turn and pull the skin off before serving. Drizzle the sauce at the bottom of a plate, drip beurre noisette around and finish with the fish.

Slice black truffle generously over.