Halibut confit with Jerusalem artichoke and flower sprout

40 min

So smooth and tender that it will melt in your mouth.


Cut the halibut into 4 equal pieces.

Wash the Jerusalem artichokes thoroughly in water. Part 2 of them and fry in a pan with oil until tender. Season with salt and pepper.

Peel the rest of the Jerusalem artichokes and cut into coarse cubes, add to a saucepan with milk, cream, butter, salt and pepper and cook to tender.

The milk mixture is poured into a new pot, this is the sauce to be foamed just before serving. Season with salt and pepper. Blend the Jerusalem artichokes into a smooth cream, season with salt and pepper.

Rinse the flower sprout in water. The leaves are blended in well-salted water.

Heat olive oil, garlic and rosemary to about 55 °C. Put the halibut into the hot oil and cook it slowly for 12-15 minutes.

Arrange the halibut in a deep bowl, add the cooked Jerusalem artichoke, flower sprout and finish with the foamed sauce.

  • 500 g GLITNE halibut fillet with skin
  • 1 bag flower sprout
  • 500g Jerusalem artichokes
  • 2 dl milk
  • 2 dl cream
  • 1tbs butter
  • 2 dl olive oil
  • garlic
  • rosemary
  • salt & pepper