As I mentioned yesterday, I had got halibut yesterday and wanted halibut as a Sunday dinner.
In the pictures, you see how the halibut is prepared.
It was cooked yesterday. I used half the amount of salt compared to when the boiled fish is taken directly
out of the boiling water. That means I use 0.5 dl of salt in 2 litres of water.
In the cooking water, laurel leaves and some black pepper are added.
The halibut is boiled below the boiling temperature of 100 centigrade.
I use the heat of 70 to 80 Celsius in 10-12 minutes.
Then the halibut cools in the boiling water until the next day.
Halibut is served with sour cream and cucumber salad along with boiled potatoes.
The halibut dinner tasted absolutely delicious.
To desert was served local cloudberries with cream, chocolate cake and coffee. The cloudberries also tasted lovely.
The cloudberries were picked in the swamps last summer and have been kept in the freezer. The cloudberries can withstand freezing well, and the quality was absolutely excellent.
A great dinner.
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Christ is risen! This is a very appetizing post, my Dear friend @Siggjo! As I understand it, the purpose of cooking at low temperatures is the preservation of valuable fats and amino acids? As far as I know, halibut is very fatty fish. I ate halibut, but only smoked, with a lot of fat dripping from it. But, I ate a large Black Sea flounder in a boiled form, the meat was of the same snow-white color. I did not understand the amount of salt a bit, but, apparently, the water should be sufficiently salty?
I use cooking at low temperatures when I cook chicken for smoking. I use a food sleeve. Each piece of chicken, separately, is boiled in its own juice with spices at 80-85 degrees Celsius, but one and a half hours. I think I will try to cook the fish in the sleeve in this way. Thanks for the idea!
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Thanks for your knowledgeable comments @Barski
Greenland halibut (Reinhardtius hippoglossoides) or black halibut is fatter than common halibut. Greenland halibut has a fat content of about 11%.
Common halibut (Hippoglossus hippoglossus) has a fat content of about 6%.
There are fish species that have higher levels of fat, for example, salmon about 15%.
Herring varies with the season and age, but most often more than salmon. Herring can have up to 25% to 30% fat.
Mackerel has about 10% fat in the spring and up to 25% in the fall.
Taking care of Omega 3 is essential. Nevertheless, I think that cooking with low temperature has more to do with taking care of taste qualities and not to cook the fish too hard because then the fish meat could become dry and tasteless. Lower cooking temperature preserves the taste, and the fish meat becomes juicy and tasty.
The same will also apply to the cooking of meat of animals that you have experience with from dish of chicken.
Good luck trying the technique on fish.
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Wow! I also love to cook halibut!
Anyway I like the fish.
Thank you for your cooking recipe!
I so have not tried to cook :-)
It will be necessary to experiment.
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Thanks for your lovely comments about the halibut @Singa
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