Atlantic Halibut with Saffron Velouté

Atlantic Halibut with Saffron Velouté

On the first day of christmas, my father always cooks halibut for the whole family, and it’s one of my favorite meals of the year. Actually when I made this recipe, I had to call my father up to get his advice on how to cook the halibut perfectly. He always uses big steaks. Bone, skin and all. Halibut bones are so big anyway, so they are really easy to remove once the fish is cooked. And the skin of the halibut, if it has been cooked well until it’s crispy, is the best part if you ask me. So in this recipe we will also be using a halibut steak. For the sauce I wanted to keep it simple with a classic velouté with just a bit of saffron added, and also a garlic and parsley oil to add a bit more flavour. The quick pickled cucumbers is also something my father always makes with halibut and of course capers go well with fish, so I really think this dish came together quite nicely.

Be sure to let us know in the comments if you try out this recipe, enjoy!

Atlantic Halibut with Saffron Velouté, Quick Pickled Cucumbers & Capers

November 12, 2017
: 2
: 10 min
: 1 hr
: 1 hr 10 min


  • For the parsley oil:
  • 2 parsley sprigs
  • Water
  • Olive oil
  • 2 garlic cloves
  • For the cucumber:
  • Cucumber
  • 2 dl water
  • 1 dl sugar
  • 0,5 dl vinegar
  • For the Velouté:
  • 2 tsp flour
  • 2 tsp butter
  • 4 dl fish stock
  • A pinch of saffron threads
  • Salt & pepper
  • For the steaks:
  • 2 Big halibut steaks
  • Flour
  • Salt & pepper
  • Step 1 For the parsley & garlic oil: Bring a small saucepan with water to a boil. Drop in the parsley and remove after about 20 seconds. Blend the parsley in a blender. Roughly chop the garlic. Place the garlic and parsley in a squeeze bottle and fill with olive oil and shake the bottle. Leave until plating.
  • Step 2 For the cucumber: Finely slice the cucumber into thin slices with a mandolin and place in a bowl. Mix water, sugar, and vinegar until the sugar have dissolved and pour over the cucumber. Leave for at least 20 minutes.
  • Step 3 For the Saffron Velouté: In a small saucepan, melt the butter over a low heat. Add the flour and stir until the roux is pale and fluffy, usually a couple of minutes. In another pan bring the fish stock to a boil and add the saffron threads. Gradually add the fish stock to the roux and whisk until smooth. Cook for a few minutes.
  • Step 4 For the fish: Pat the halibut steaks dry with a piece of paper. In a plastic bag, mix about a cup of flour with a pinch of salt and pepper. Put the halibut in the bag and shake so that the filet is lightly covered, if its too wet the coating will become too thick. Melt butter in a frying pan and cook on a high heat for about 3-5 minutes on each side depending on the thickness of the steak.
  • Step 5 Plate up and garnish with capers. Enjoy!


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