This is an absolutely beautiful dish and one of my absolute favorites. This time we have had the halibut in sous vide at 47 degrees for 30 minutes, but it is perfectly fine to bake it in the oven at 150 degrees for 20 minutes as well.
1 onion, 4 sprigs of thyme, 2 bay leaves, 1 clove of garlic, 2 tablespoons brown sugar and a little pepper fry in butter.
Pour on 1/2 bottle of Amarone- yes it is raw, but raw. Boil in half.
Add 2 tablespoons chicken stock and 100 g butter.
1 bag of frozen peas
1 tablespoon butter
1 crushed garlic clove
1 dl cream
1 teaspoon chicken stock
Alt kokes langsomt opp og koker til ertene er møre, før du enten kjører dem i blender eller moser dem til en jevn masse med en stavmikser.
I serve halibut with oven-roasted potato slices and crispy bacon cubes, as well as the amarone sauce and pea puree