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Home : Recipes : Pan-fried halibut with chanterelles

Pan-fried halibut with chanterelles

Enjoy the bounty of the season and serve pan-fried halibut with a chanterelle ragout and a flavorful blueberry sauce. Accompany with salt-baked potatoes and a good drink. All our recipes are sourced fromgodfisk.no

Photo: Lauritzen and Westhammer

  • Time required: 60 min
  • Difficulty Level: Advanced

Ingredients

Blueberry Sauce

Salt-Baked Potatoes

Chanterelle ragout

Method

Blueberry Sauce

  • Simmer blueberries and beef broth for about 1 hour until the broth picks up the berry flavor.
  • Strain the mixture and reduce the sauce until it thickens by about half.

Salt-Baked Potatoes

  • Preheat the oven to 180 °C.
  • Scrub and dry the potatoes, then place them in an ovenproof dish with plenty of sea salt at the bottom.
  • Sprinkle salt over the potatoes and bake in the oven until tender, approximately 30 minutes, depending on size.
  • Remove excess salt before serving.

Chanterelle ragout

  • Cut chanterelles into smaller pieces and finely chop shallots, then sauté until golden in butter.
  • Add white wine and lemon juice, and simmer until nearly evaporated.
  • Stir in cooking cream and let the ragout simmer until it thickens.
  • Season with salt, pepper, and a touch of sugar.
  • Add chopped chives before serving.

Pan-fried halibut

  • Scrape the skin on the halibut, season the meat side with salt, and let rest for 5-10 minutes.
  • Rinse off the salt, dry the fish well, and cut into serving portions.
  • Sear the fish skin-side down in butter until golden, about 5 minutes.
  • Flip and cook for about 1 minute on the other side.
  • Serve the halibut with blueberry sauce, salt-baked potatoes, and chanterelle ragout.

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