
How to Make Pickled Norwegian Halibut as an 'Escabeche'
Escabeche is a way of marinating shellfish, fish and vegetables. Originally, this technique was developed in order to preserve food, but nowadays it is more a method of preparation.
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Salting
Sprinkle sea salt on the halibut fillet. Leave it for approx. 20 minutes before rinsing of the salt in cold water. Dry gently with a paper towel.
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Clean
Remove the skin in the same way as for other fish. Use tongs or a sharp knife and remove all the bones.
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Cut
Cut the halibut fillet into pieces of about 20 grams each, then place the pieces in a greased, ovenproof dish.
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The marinade
Cut carrots, chili, onion and garlic into thin slices. Add all the ingredients for the marinade in a casserole dish and bring to a boil. -
Marinating
Pour the boiling marinade over the halibut and set the dish to cool.
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Saffron aïoli
Mash cooked potato and mix with mayonnaise, finely chopped garlic and saffron. Taste with lemon juice, salt and pepper.
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Serve
Cut the baguette in thin slices, drizzle with olive oil and bake in the oven for approximately 8 minutes. Cool on a paper towel. Have a little aïoli on the baguette slices, place a piece of halibut and some of the vegetables from the marinade on top.