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Hot-smoked halibut with Waldorf Salad

Hot-smoked halibut with Waldorf Salad

  • Greenland halibut
Time:30 min.
Servings:10
Time:30 min.
Servings:10

Ingredients

800 g warm-smoked halibut 
Candied pears in white wine
3 pears
2½ dl white wine
65 g sugar
1 bay leaf
5 black peppercorns 

Curdled milk with lemon
175 h curdled milk
2 g salt
½ lemon
10 g sugar
150 g celery stalks
80 g walnuts
150 g grapes
 

Watercress

Cooking instructions

Candied pears in white wine
Boil the white wine, sugar, bay leaf and peppercorns. Peel the pears without cutting them, taking care that the stem does not come off. Arrange the pears in a jar that has been cleaned with a food preservative and pour in the wine syrup. Leave to soak for 1-2 days before use.

Curdled milk with lemon
Season the curdled milk with lemon, salt and sugar.
Cut the halibut into cubes or serve whole. Cut the candied pear in small quarters and cut each grape in half.

Mix the nuts with a little water and salt. Arrange on a roasting tray and grill for 8-10 minutes at 170 degrees C.
Cut the celery stalks into small pieces and mix with a little salt and sugar. You could cut some of the celery into thin slices using a mandolin and plunge it in iced water to make it curl.

Serve the halibut with the candied pears, salted grilled nuts, the celery and grapes. Pour a little of the curdled milk with lemon onto the dish. Garnish with watercress and a side garnish of strips of celery.

Next recipe: Pan-fried halibut loins with snow crab, Jerusalem artichokes, beetroot and raspberry sauce
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