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Greenland halibut with couscous, harissa and buttermilk

Greenland halibut with couscous, harissa and buttermilk

Time:30 min.
Time:30 min.


1,40 kg. Greenland halibut fillet

800 g. couscous

400 g. peas

500 g. spring carrots

10 g. harissa

200 ml. buttermilk


1 lemon

Cooking instructions

Defrost the Greenland halibut. 

Season the couscous and boil it at a light simmer for 5 minutes under a lid. 

Thinly slice the carrots and blanch them. 

Defrost the peas and mix them with the carrots and couscous, chopped parsley and lemon juice. 

Mix the harissa with yogurt, spices and add a squeeze of lemon juice. 

Pan sear the Greenland halibut until golden brown on both sides. 

Plate the couscous and place the halibut on top and garnish with the yogurt sauce. 

Next recipe: Pea soup with fried pollock and crème fraiche