Invite family and friends for a festive dinner this christmas, and impress them with this beautiful dish with Norwegian halibut.
- Slit the skin of the whole halibut marking each portion.
- Slice lemon into thin slices and smash the peeled garlic with the side of your knife. Put the sliced lemons and garlic in each slit, drizzle with olive oil and season with salt and pepper.
- Bake at 350’F for 60 minutes or to an internal temperature of 125’F. Remove from the oven and allow to rest for 20-25 minutes before removing the skin.
- For the sauce, sauté the garlic and minced shallots in olive oil until translucent. Add in the star anise and cardamom pod, stir for 1 minute to bloom.
- For the potato puree, lay the almonds on a baking tray, drizzle with olive oil and salt, roast until golden brown and remove from the tray, sprinkle with half of the fresh thyme.
- While the almonds are roasting place the potatoes in a large pot cover with cold water and boil until tender.
- Add the butter to the strained cooked potatoes and mash together, adding as much half and half to desired puree. Season with salt and pepper.
- Add the wine, apple juice and half and half to your sauce base of garlic and shallots. Reduce by half at a medium simmer.
- Dice the fennel into small dices and blanche together with the sweet peas.
- Once the sauce has reduced, lower heat to low and slowly whisk in the butter. When all of the butter has melted, remove from the heat, strain and add in the finely diced apples, fennel and peas. Season with lemon juice and salt and pepper.
- To plate, remove the skin of the halibut and place desired portions on a plate with a side of the mashed potatoes. Ladle the sauce over top and garnish the potatoes with the roasted almonds and fresh thyme.