Halibut fillet with bacon cubes and amarone sauce is an absolutely delicious dish and one of my absolute favorites. This time we have had halibut in sous viden 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.
Amaronesaus
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.
Ertepuré
1 bag of frozen peas
1 tablespoon butter
2 crushed garlic cloves
1 dl cream
1 teaspoon chicken stock
Boil everything slowly and cook until the peas are tender, before you either run them in a blender or mash them to a smooth mass with a hand mixer.
I serve halibut with oven-roasted potato slices, which you can find recipe for HERE and crispy bacon cubes, in addition to the amarone sauce and pea puree.
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