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Home : Recipes : Steamed halibut with Hasselback potatoes

Steamed halibut with Hasselback potatoes

Serve steamed halibut with a tasty beetroot sauce, vanilla-glazed vegetables, and hasselback potatoes. An elegant and flavorful dish for a special occasion. All our recipes are sourced fromgodfisk.no

Photo: Bent Raanes and Sarah Cameron Sørensen

  • Time required: 60 min
  • Difficulty Level: Advanced

Ingredients

Beetroot Sauce

Glazed Vegetables

Hasselback Potatoes

Method

  • Preheat the oven to 180 °C.
  • Cut the halibut into serving portions.
  • Mix cold water and salt to make a brine, add the halibut pieces and let sit for about 10 minutes.
  • Pat the fish pieces dry with paper towels.
  • Steam the fish in a fish kettle for about 10 minutes.
  • Alternatively, you can poach the halibut in water just below boiling point for about 10 minutes. Be careful that the water does not boil vigorously, as this can dry out the fish.

Beetroot Sauce

  • Peel and finely chop the beetroot, then quickly sauté in oil.
  • Add white wine and cook until halved.
  • Pour in fish stock and simmer until the beetroot is tender, about 5 minutes.
  • Thicken the sauce with cornstarch slurry as directed on the package.
  • Add butter gradually while stirring. The sauce should not boil after the butter is added.
  • Season with lime juice, salt, and pepper.

Glazed Vegetables

  • Peel and cut the vegetables into small sticks.
  • Remove the vanilla seeds from the pod.
  • Mix vanilla seeds, butter, sugar, and lemon juice in a saucepan, and bring to a boil.
  • Add the carrot sticks and let simmer briefly.
  • Add the turnip and cook until the vegetables are tender.
  • Season with salt and pepper to taste.

Hasselback Potatoes

  • Slice the potatoes thinly without cutting all the way through so they stay connected at the bottom.
  • Place the potatoes on a baking sheet lined with parchment paper and brush with melted butter.
  • Bake in the oven for 30-40 minutes.
  • Brush the potatoes with melted butter every 10 minutes.
  • Remove the potatoes from the oven and sprinkle with sea salt and pepper.
  • Serve steamed halibut with beetroot sauce, glazed vegetables, and hasselback potatoes.

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