Monday, 23 November 2009 14:36

MS-NETTET1For the first time in Bocuse d’Or history, a branded fish will play a leading role: our own Sterling White Halibut.  Our halibut is no newcomer to the competition though; Marine Harvest supplied halibut to the Bocuse d’Or 2007 under the generic brand Norwegian White Halibut in co-operation with the Norwegian Export Council.

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Knowledge investment pays off with precious medals for Ultra
Wednesday, 21 October 2009 00:00

Ultra investerer i sine ansatte. Her på Sterling Academy.The food chain Ultra has a strong focus on their employees' knowledge. By systematically paying attention to their work environment and skills, they have solid proof that it
works. A hand full of medals in precious metals from the national championships in Ålesund, Norway, speaks for itself.

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Food Chain Ultra with a strong focus on seafood
Wednesday, 21 October 2009 00:00

thumb_Ultra2 - We want to be best on seafood, both with good and delicate products for customers to take home, and know-how. These words come from Kenneth Lindland, categorymanager in the Meny-Ultra food chain management.

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Sterling White Halibut is a favourite in restaurants and at dining tables worldwide.

Many people choose this fish for a special occation.

Sterling White Halibut is farmed in the cold, clear, deep fjords of Ryfylke in Norway.

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Top chefs Eivind Hellstrøm and Gunnar Hvarnes partners with Sterling White Halibut

EYVIND HELLSTRØMPresident Bocuse d’Or Norway

GUNNAR HVARNESNorwegian Chef of the Year 2009

Sterling White Halibut Caprese
Sterling White Halibut Caprese

This course serves four, and is an excellent starter – you can prepare everything but the fish ahead, and finish a delicious course in no time, while your party is watching.

700 grammes of Sterling White Halibut filet
1 box of red cherry tomatoes
1 box of yellow cherry tomatoes
8 garlic cloves
3 eating spoons of good olive oil
Sunflower oil
Sugar and salt
Fresh basil

Take the skin of all the tomatoes (by dipping them in hot boiled water) and put a mix of sugar and salt over them.
Bake the garlic in sunflower oil for 30 minutes at 180 C degrees
Bake the tomatoes at 100 C degrees for approximately 1,5 hours
Cut the fish into serving portions, and roast the fish in olive oil in a frying pan on middle heat for about 1 ½ minute on each side. Let the fish rest a bit before serving.
Make a salad on each dish of the tomatoes, garlic and fresh basil