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Greenland halibut in sugar kelp wrapping

Greenland halibut in sugar kelp wrapping

  • Greenland halibut
Time:30 min.
Servings:4
Time:30 min.
Servings:4

Ingredients

600 g. Greenland halibut fillet

200 g. Cold water prawns

4 sheets of sugarkelp

1 Hokkaido pumpkin

200 g. beans, edamame or similar

200 ml. cream

2 eggs

Butter to taste

Edible flowers (optional)

65 g. oil

55 g. water

10 g. flour

Cooking instructions

Greenland halibut in seaweed wrapping: 

Cut the halibut fillet into uniform portions, approx 80 g. Take the cut-offs and blend them with salt until the texture is firm. Add 1 egg, blend and add cream slowly until the texture is smooth.

Blanch sugarkelp sheets, place the sheet on clingfilm on a cuttingboard and spread it out into a sheet of approx. 15x20 cm. Add the halibut onto the kelp, add a bit of blended halibut and a couple of prawns and top with more blended halibut mass.         

Roll carefully into a firm 'sausage' and steam for 20-25 minutes.                 

Hokkaido mash:

Peel the Hokkaido pumpkin, remove the seeds and boil until tender. Blend the drained pumpkin with a bit of butter until completely smooth, season to taste with salt and pepper.

Blanch the peas or beans of your choice and chop roughly.

Tuille:

Mix oil, water and flour with a mixer into a homogeneous mass. Fry on an even pan until all water is evaporated and a crunchy tuille remains.

Decorate the dish with flowers, if desired              

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