Finn-Erik Cooks - Halibut

Recipe below the video

Halibut and lentils

300 grams of Halibut filet
1 Carrot
½ broccoli
2 spring onions
1 fennel
1 shallot
1 lime
1 clove of garlic
Ginger
Fresh butter
Green lentils
Chicken stock
Chili
Pickled ginger/Sushi ginger (ready-made)

Rinse the desired amount of lentils in running water and then cook in chicken stock. Takes about 25 minutes.
Slice some fennel thin with a mandolin or a sharp knife. Pickle them for 15 minutes. Either Google “pickle brine” or just use ready-made stuff, from your pickled cucumber jar, for instance.
Cut broccoli, carrot and spring onion into proper pieces, add olive oil, salt an pepper. Put into oven using the grill function. You want them under extreme heat, for a shot period of time. They’re done when they’re slightly burned.
Make soy sauce butter. Melt butter slowly in casserole. You want the milk proteins to caramelize and turn brown. Remember to stir. Add finely chopped garlic, shallot and ginger. Add a good splash of soy sauce and let it set.
Add smoked sea salt, pepper and chili powder to the fish filet and fry in pan.
Plate the dish starting with the tasty green lentils, then build up to the Halibut. Finish with the magic soy sauce butter on top. Garnish with sushi ginger on the side.