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Grilled Norwegian halibut with baked Jerusalem artichoke cream

Juicy Norwegian Halibut with artichoke cream and chicken bullion.

Cooking time40-50 min
Difficulty levelMedium



  • Heat your preferred grill to high heat.
  • Salt the fillet 10 minutes before grilling. Grill the halibut for one or two minutes, until you have a nice grill surface. Turn and grill for one minute on the other side. Rest the halibut for 5 minutes before serving.

Baked Jerusalem artichoke cream

  • Cut the artichokes in half.
  • Heat your oven to 180 °C and bake the artichokes for about 20 minutes or until golden.
  • Add to a saucepan and add cream and milk. Cook until tender and blend to a smooth puree with butter, crème fraiche and salt.

Chicken and tarragon bullion

  • Use a high quality chicken stock.
  • Finely chop the shallots and garlic.
  • Save 20 g tarragon for service.
  • Add shallots, garlic, 30 grams terragon, white wine and chicken stock in a saucepan and bring to a boil.
  • Reduce the heat and let simmer for 20 minutes, make sure to skim off all of the proteins that comes to the top.
  • Strain the stock over in another saucepan.
  • Cook and season with fish sauce and lemon juice.
  • At service, add 20 grams chopped tarragon and leek oil into the sauce.