Smoked Halibut with Creamed Carrots
Smoked halibut with mild creamed carrots is a traditional fish dinner with clean flavor and reliable balance. This recipe for smoked halibut with creamed carrot…
Ingredienser
Sides
Instructions
Bring water with plenty of salt to a boil in a wide saucepan.
Lower the heat.
Place the halibut slices in the water and let them poach just below boiling point for about 10 minutes.
Peel the carrots and cut them into pieces.
Boil the carrots until tender but still with a little bite.
Melt butter in a saucepan.
Add flour and stir well.
Gradually add milk while stirring, until the sauce becomes smooth.
Bring to a boil and let the sauce simmer for 5 minutes.
Season with nutmeg, salt and pepper.
Fold the carrot pieces into the sauce.
Serve the smoked halibut with creamed carrots.
Nutrition per serving
Energi ca. 448 kcal
Protein 52.6 g
Fett 16.3 g
Karbohydrater 24.3 g
Fiber 4.7 g
Sukker 10.9 g
Salt 15.4 g
Tips & tricks
Let the halibut poach below boiling point. Hard boiling can make smoked fish drier and taste saltier.
Did you know?
Smoked halibut has pronounced salty and smoky flavor and needs mild sides to feel balanced. Creamed carrots add sweetness and creamy texture, while nutmeg gives classic Norwegian character. The fish should poach gently so it stays juicy and does not become dry.
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