Zutaten für Andreas Viestad's Norwegian Baked Halibut With Herbs And Rosemar
- 2 (6-ounce) Halibut Steaks
- Fine Sea Salt, generously
- 6 tablespoons Fresh Parsley, chopped
- 2 tablespoons Mixed Fresh Herbs (such as chives, dill, thyme)
- 2 cloves Garlic, minced
- 2 Bay Leaves
- 1/2 cup Dry White Wine
- 3 tablespoons Sweet Butter
- 1 tablespoon Fresh Rosemary, chopped
- 1 tablespoon Fresh Thyme, chopped
- 1 Bay Leaf
- 1 teaspoon Lemon Zest
- 2 tablespoons Fresh Lemon Juice
- Salt and Pepper, to taste
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Zubereitung von Andreas Viestad's Norwegian Baked Halibut With Herbs And Rosemar
- Rinse 2 (6-ounce) halibut steaks in cold water and pat dry with paper towels.
- Season both sides of each halibut steak generously with sea salt.
- In a small bowl, combine 1/4 cup chopped fresh parsley, 2 tablespoons mixed fresh herbs (such as chives, dill, thyme), 2 bay leaves, and 2 cloves minced garlic. Rub this mixture onto both sides of the halibut steaks.
- Place the fish steaks in a deep baking dish, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to 24 hours.
- Preheat your oven to 400°F (200°C).
- Pour 1/2 cup dry white wine over the fish in the baking dish. Cover the dish tightly with aluminum foil.
- Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Transfer the cooked halibut steaks to a warm platter and keep them covered.
- Pour the pan juices into a small saucepan and bring to a simmer over medium heat. Reduce the liquid until about 1/4 cup remains.
- Meanwhile, in another small saucepan, melt 1 tablespoon of butter over medium heat until foamy.
- Add 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, and 1 bay leaf to the melted butter. Sauté gently for about 2 minutes.
- Add 2 tablespoons of butter to the pan and stir until melted.
- Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest. Cook over medium-low heat for 3-4 minutes, without letting the sauce boil.
- Stir in 2 tablespoons lemon juice, the reduced pan juices, and salt and pepper to taste.
- Strain the sauce through a fine-mesh sieve, discarding the herbs.
- Gently brush off any excess herbs from the halibut steaks.
- Plate the halibut, drizzle generously with the herb butter sauce, and serve the remaining sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
2g
Fat
73g
Carbs
1g
