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Home : Recipes : Pan-Seared Halibut with Jerusalem Artichoke Purée

Pan-Seared Halibut with Jerusalem Artichoke Purée

This pan-fried halibut recipe is perfect for a dinner with friends. Impress with Jerusalem artichoke purée and nutty beurre blanc as accompaniments to the juicy halibut. All our recipes are sourced from godfisk.no

Photo: Kim Holthe

  • Time required: 60 min
  • Difficulty Level: Advanced

Ingredients

Jerusalem artichoke purée

Nutty Beurre Blanc

Serve with

Method

  • Cut the halibut into serving portions.
  • Heat a skillet with sunflower oil, and add the halibut fillets with the skin side down until almost cooked through, about 2 minutes.
  • Add butter to the skillet, let it warm up, and spoon it over the fish so it becomes fully cooked.

Jerusalem artichoke purée

  • Peel the Jerusalem artichokes and boil until tender in water. Place the Jerusalem artichokes in a blender with cream and butter, and blend until smooth.
  • Season with salt and a squeeze of lemon juice.

Nutty Beurre Blanc

  • Finely chop shallots and place in a saucepan with white wine, simmer until the liquid is reduced by half.
  • Add heavy cream and whisk in pieces of cold butter, gradually. Be careful not to let it boil, as the sauce may split.
  • Season with hazelnut oil, salt, pepper, and lemon juice.
  • Stir in chopped parsley before serving.

Serving

  • Grate Parmesan and mix with arugula salad.
  • Mix lemon juice, olive oil, salt, and pepper into the salad.
  • Serve the halibut with Jerusalem artichoke purée, nutty beurre blanc, arugula salad, and cured ham.

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