• img
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Pickled rosemary halibut
  • Pickled rosemary halibut
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading...Loading...
    Halibut and other fatty fish are perfect for pickling. The pickled fish can be used in salads, sandwiches and pasta dishes.
    By Andreas Viestad

    Pickled rosemary halibut

    Print Friendly
    Share
    Print Friendly

    Difficulty: 2/5

    PREPARATION:

     
    • 1

      In a medium pot, bring rosé wine to a boil and let simmer for 3 minutes. Meanwhile, in a clean jar, neatly arrange the fish, bay leaves, onion and rosemary sprigs.

    • 2

      Pour over the rosé wine. Add vinegar and peppercorns, and close the lid tightly.

    • 3

      Place the jar in a pot and fill the pot with boiling water until the water goes 2/3 up to the rim of the jar, and leave for 15 to 20 minutes while the water simmers gently. Leave to cool.

    Print Friendly
    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S07 E10 Winning Game and tagged , . Bookmark the permalink.
  • Comments

  • Related articles

  • Difficulty: 2/5

    PREPARATION:

     
    • 1

      In a medium pot, bring rosé wine to a boil and let simmer for 3 minutes. Meanwhile, in a clean jar, neatly arrange the fish, bay leaves, onion and rosemary sprigs.

    • 2

      Pour over the rosé wine. Add vinegar and peppercorns, and close the lid tightly.

    • 3

      Place the jar in a pot and fill the pot with boiling water until the water goes 2/3 up to the rim of the jar, and leave for 15 to 20 minutes while the water simmers gently. Leave to cool.

    Print Friendly
  • Recipes and articles

  • Join us on Facebook