Julekveite with Skreiperle

[[ recipeID=recipe-8l9pefo1u, title=Julekveite with Skreiperle ]]

Julekveite with Skreiperle

Christmas halibut is a holiday-season staple in Norway. If you want a new twist on this traditional dish, try this recipe with Skreiperle on top.


God Jul!

Servings: 2

Keywords: Julekveite, Christmas food, Halibut, Kvaeite, Sjømat , Seafood

  • Prep Time: 1 hours 0 mins
  • Cook Time: 0 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

  • 400 g Halibut fillet
  • Salt, coarse
  • Salt, fine
  • Olive oil
  • 2 dl Dry white wine
  • 2 Shallots, finely chopped
  • 450 g Unsalted butter
  • 3 Egg yolks
  • 4 Whole pepper cloves, crushed
  • 1 Bay leaf
  • Water
  • Pepper
  • Lemon
  • 200 g Spinach
  • 1 Garlic clove
  • Lemon juice
  • 100 g Skreiperle

Instructions

Halibut

  1. Set the oven to 150 °C.
  2. Sprinkle coarse salt on the halibut fillet and leave it for approx. 5 minutes. Rinse off the salt in cold water and dry the fillet with paper towels.
  3. Cut the halibut fillet into serving pieces and place the pieces on a baking tray lined with baking paper. Bake in the oven for 8-12 minutes.

Hollandaise sauce

  1. Start by making a reduction by boiling the white wine, shallots, whole pepper and bay leaves until 1/4 of the white wine remains. Strain the reduction.
  2. In a saucepan, completely melt the butter over medium-low heat. Remove the pan from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter.
  3. Carefully pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the pan. Set the butter aside in a warm spot.
  4. Fill a medium saucepan with a few cm of water, and bring to a simmer over medium heat.
  5. Put the egg yolks, the white wine reduction, a pinch of salt, and a splash of ice-cold water in a metal or glass bowl that will fit over the pan with the water. Whisk for a few minutes, then put the bowl over the simmering water pan, and whisk continuously until pale and thick, about 3-5 mins.
  6. Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and balance with salt. Keep warm until needed.

Spinach

  1. Heat 2 tablespoons olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 30 seconds, until the garlic just begins to brown.
  2. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple of spatulas (or tongs) to lift the spinach and turn it over in the pan, so you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
  3. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess liquid from the pan. Add a little more olive oil, if you wish. Then, sprinkle with salt to taste.
  4. Plate the fish on top of the spinaches, pour the hollandaise sauce on top and add a generous table spoon of Skreiperle on top!