New Scandinavian Cooking
Halibut “Steak Frites” with Veal Glace

Halibut “Steak Frites” with Veal Glace

Steak and fries - very few things are better. Here the almost meatlike qualities of halibut come to the centre – served up like classic steak frites. Using a little of the halibut fat is delicious, and healthy.

Rating:

  • By Merita Salihi

Preperation:

  • Servings: 4
  • Difficulty: 3 of 5
  • 1

    Heat the demi glace (or reduce stock until its consistency resembles thin syrup). Season with salt, pepper, and lemon juice.

  • 2

    In a deep fryer or large pot, heat the deep-frying oil to 285°F (140°C). Add the potatoes and fry until light golden brown and almost but not quite cooked through. Strain and transfer to a bowl. Increase the heat to 355 F (180 C).

  • 3

    Just before serving, finish frying the potatoes. In two minutes or less they should be deep golden to light brown and cooked through. Serve the fish with sauce and fries.

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Four ½ – pound (225 gram) cuts halibut fillet
12 to 15 medium potatoes, peeled and cut into strips
½ cup (approximately 1 deciliter) veal demi-glace (heavily reduced stock)
1 tablespoons finely chopped raw halibut fat
1 tablespoon butter
2 pints (1 liter) deep-frying oil, or more
Salt and pepper to taste
A squeeze of lemon juice

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