Instructions
Parsley oil:
3 dl loosely packed fresh parsley (only leaves, no stems) - use any combination of soft fresh herbs
1 dl canola oil
1 tsp salt
Mix all in a blender. Let it run until the temperature reach around 65 degrees Celsius. Put it trough a strainer with a paper filter. (Coffee filter can be used) let it strain.
Sea buckthorn juice:
Make sea buckthorn juice or buy ready puree/juice. This juice/pure should not be sweetened. If you make the juice yourself, do it like this:
Use 2 dl of sea buckthorn berries, add 2 tbsp of water, bring to boil in a pan. Then press the berries trough a strainer.
Halibut:
Cut the Sterling Halibut in cubes in size 1 cm x 1 cm. Add the fish cubes to the juice, with 1 tsp salt. Let it marinate for 30 minutes.
Assemble the fish on a plate, sprinkle drops of parsley oil around and me micro greens over the fish cubes. Grate horseradish on the top. Serve with pickled pumpkin. Flatbread, or toast on the side.
This is pure taste of the Nordic kitchen!
