Use either sashimi grade GLITNE halibut fillet or fresh fillet.
Mix 1 teaspoon sugar and 1teaspoon salt, spread over the fish and leave for 15 minutes. Rinse and dry the fish.
Cut the vegetables into slices / cubes.
Arrange the fish and spread the garnish on top. Finish with cress and herb oil.
- 200g GLITNE halibut in cubes
- ½ mango
- 1/2 avocado
- 1 pcs spring onion
- 2 pcs radish
- cress
- herb oil
- salt & pepper
