Halibut with burnt carrot cream and condiments

Dinner for two:

• 400 grams of fresh halibut
• 4-6 green asparagus
• 7-8 medium sized carrots
• 1/2 red onion
• 1 dl pickles
• Handfull of fresh chives
• 8-10 delicacy potatoes
• 1 dl sour cream
• 200 grams of propper butter
• 2 dl of rough sea salt
• Flaked sea salt
• Ground pepper
• Olive oil

How to do it

Clarify the butter by heating it in a casserole using low-medium heat. When melted the salt and milk proteins will fall to the bottom, leaving you the clarified butter on top. You're going to use this for frying the fish.

Cut delicacy potatoes in halves and coat them in a thin layer of olive oil. Put the rough salt in the bottom a cast iron casserole and put potatoes with the cut side up on the salt. Put on a lid and roast in oven at 230 degrees for 20-25 minutes. 

Wash carrots and cut in to smaler bits. Cover in thin layer of olive oil and flaked sea salt.
Roast in the oven using the grill function at 250-300 degrees for about 10-12 minutes. You want the carrots to slightly burn. Pay attention.
Put in a bowl and add sour cream. Make puré using a hand blender.

Finely chop red onion, pickles and chives. Add in a small bowl with a pinch of salt, ground pepper and a splash of good olive oil. Mix.

Gently pour the clarified butter in to a pan. Make sure none of the white in the bottom gets in. Salt and pepper the halibut and fry at medium-high heat on both sides, 2 minutes each. You want the outside to crisp up and caramelize and the inside to be soft and flakey. Add washed green asparagus in the pan for the last minute.

​Plate the dish as pictured and enjoy :)