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Halibut salad






800 g halibut fillet
600 g new potato
100 g mushroom
1 spring onion
2 egg whites
2 slices of bacon
2 tbs sour cream
4 tbs olive oil
1/2 tbs mustard
Salt and pepper

Portion the halibut into suitable pieces. Fry in a hot pan. Cool and glaze with mustard. Cut bacon and mushroom in small pieces and fry brown in a pan. Slice the potatoes and boil tender in lightly salted water.
Let the egg whites coagulate in a hot teflon pan. Cool. Cut the fried egg and the onion into shreds. Arrange ­everything on serving plates.
Sprinkle a dash of oil over and top
with a dash of sour cream.

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