Halibut fillet |
This is a fish rarely seen in the French
market, but common in the northern coasts, I had cooked them while traveling in Alaska, Iceland
and now in Ireland.
It is a big fish, may be why rarely seen in
local fish markets, this fillet is already 1kg. The fishmonger said that for
him this is the best of white fish, with turbot being number 2. I have doubt
about this as I like turbot very much, especially after tasting the excellent
local one caught in Ireland.
baked halibut |
I cook this halibut the same way, season
with salt for half a day, bake at 180˚C for 15 minutes and rest for 5
minutes. It is juicy, with jelly
on the fin muscle and a thin layer of oil under the skin. However it lacks the
waxy texture of turbot that is so unique.
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