Glitne halibut with a touch of spring
easy
40 min
A fresh and playful dish, perfect as a starter or a light entré.
Approach
Ingredients
Cut the halibut into thin, diagonal slices.
Peel the asparagus and snap off the woody end. Blanche in salted water for 2-3 minutes, depending on the size. Cool in cold water. It should be slightly al dente.
Hard boil the egg, cool and peel. Push the egg yolk through a colander and finely chop the egg whites.
Prepare vinaigrette with olive oil and lemon juice. Arrange on a plate. You can also add some vinaigrette into the salad.
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1 Glitne smoked halibut
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4 green asparagus
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1 egg
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Mixed lettuce salad
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3 tbsp olive oil
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Lemon juice
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Salt
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Black pepper