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
