Sterling 036

Sterling Halibut poached in milk

Serves 4


800 grams Sterling Halibut Steak

  • Halibut:
  • 1 litre Whole Milk
  • 1 Gralic
  • 1 stem Fresh thyme/terragon/rosemary
  • 1 dl Extra Virgin Olive oil
  • 4 Baby leaf
  • 1 tbs Salt
  • .................................................
  • Mashed potatoes with horseradish:
  • 500 grams Peeled fingerling potatoes
  • 2 tbsp grated fresh horseradish
  • 2 tbsp Sour cream
  • Salt and pepper
  • ................................................
  • Sauce Vierge:
  • 1 Red bell pepper
  • 1/3 Red Chilli
  • 1 Shallot
  • 4 tsp Capers
  • 8 Cherry tomatoes
  • 3 dl Extra Virgin Olive oil
  • 1 Lemon or lime
  • 1 tbsp finely chopped parsley or chives
  • Salt and pepper


Preparation of the Sterling Halibut

Take the Sterling Halibut steak into salt brine. You make the salt brine this way;

One litre of cold water and 100 grams of salt, whip until the salt dissolves. Leave the steak in the brine for 10 minutes. Meanwhile put the potatoes to boil. Remove the halibut from brine, rinse with cold running water. Dry with paper towel and its ready for further preparation.

Heat the milk in a wide pan with cleaned garlic cloves, herbs, bay leaf, and olive oil. When boiling, put a side. Carefully put the Sterling Halibut steak into the milk. Make sure the milk cover the fish. Put on a lid. Now you have to watch the temperature. The milk should never be more than 60 degrees Celsius. And the core temperature on the steak should be 48 degrees Celsius, in the thickest point of the steak. Use a good thermometer to scale this. Pay close attention!

If you put several steaks in the milk, you should consider using the oven to poach in, or put the pan on heat again, slowly.


Mashed potatoes with horseradish

Boil the potatoes in water. When tender, pour out the water. Mash the potatoes with a whisk. Add some of the hot milk from the poaching of the halibut. Add sour cream and horseradish, whip well and taste with salt / pepper.

Sauce Vierge

Peel and chop the shallot and leave it in a container/bowl. Burn and peel the skin of the bell pepper and chilli. Remove all the seeds, before chopping to small cubes. Leave aside in a container/bowl. Heat 1 dl of the olive oil and add the shallot. Let the union get shiny and tender. Add the bell pepper and chilli, and the cherry tomatoes that you have cut in quarters. Let it all get warm, not hard cooking, just simmering for 5 minutes. Add the capers and lemon juice, and just before serving you add the herbs.

Happy cooking and enjoy!

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