Pannestekt Sterling kveite

Pan fried Sterling Halibut

Serves 4


600 grams Halibut filet

  • Saus Hollandaise
  • 3 dl apple juice
  • 4 Egg yolks
  • 400 grams clarified butter
  • 1/2 lemon
  • Salt
  • Cayennepepper
  • -----------------------------------
  • Wild garlic oil
  • 100 grams Wild garlic leaves
  • 2 dl Canola
  • 1/2 tsp Salt


Wild garlic oil:

Use a blender to blend wild garlic leaves and oil, add salt. Leave blender running until the liquid gets warm. Drain through a strainer, a coffee filter can be used.

To get a greener color; blanch the green in salted water for 30 seconds before cooling off, wipe the water out. Blend in the oil.

Pour the wild garlic oil over the sauce when serving.

Sauce Hollandaise:

Put the apple juice and egg yolks in a bowl and whisk them together. Put the bowl in a water bath, about 65 ° C, and whisk until it becomes airy and thick, almost like eggnog. Then sprinkle with clarified butter, a little at a time while stirring well. NB! It is important to be careful with the heat, if it becomes too hot the sauce may become broken. (Curdled.)

Salt and pepper to your taste. Adjust the flavor with a little lemon juice if the sauce needs more acid.


We recommend using a Teflon pan, heat it up and add canola oil – don’t worry if it gives a little smoke, it should. Add the halibut with the skin facing down, let them fry until golden, turn them over, add butter, garlic, and tarragon. Reduce heat to medium heat, pour melted butter over the fish using a spoon. The fish will be done after approx. 4 min. If you think the fish is done sooner, take it away from the heat 1 minute before rather than 1 minute too late. Halibut tends to get dry when overcooking – fry gently.


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