Tasty, colourful twist on a childhood favourite.
Dinner for two:
How to do it
Make parsley cream
Peel and cut the parsley roots into chunks. Heat in a casserole with milk. Gently boil until tender. About 15 minutes. Strain and add sour cream, fresh ground pepper and salt. Mix using a hand blender. Make the puré smooth. Set aside under a lid to keep warm.
Prepare potatoes, beets and caramelise the onion
Cut potatoes in half and roast in oven av 230 degrees using olive oil and flaked sea salt. About 20-30 minutes, depending on the size.
Pel and cut beets into cubes. Squeeze on a little lemon and set aside. They will be served raw.
Finley slice the onion into rounds and roast in a medium hot pan with olive oil. Keep stirring until golden. This should take about 20 minutes. It's worth the effort.
Fry the halibut and plate it
Season the halibut chops with salt and pepper. Fry in a hot pan using olive oil. I would use a 7/9 on my induction plate. Important to use propper heat to get that nice crust on the fish, but not burn it. Fry on both sides, for a total of 3-4 minutes. Feel the fish. You want it medium firm to keep it nice and flakey.
Take the chops out of the pan and take the pan off the heat. Add propper sour cream and finely chopped dill. Stir. Taste it with salt, pepper and a squeeze of lemon.
Plate the dish starting with the parsley cream. Build with colours around and place halibut chop on top of the cream,. Top it with caramelised onions, spring onions and the dill sauce from the pan. Enjoy 😊