Halibut with Red Pepper Sauce and Beetroot Crisps

Name: Halibut with Red Pepper Sauce and Beetroot Crisps
Cuisine: Norwegian
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 4 red peppers, halved and deseeded; 2 medium raw beetroot, peeled and very thinly sliced; 225 g (8 oz) pickled beetroot; 6 tablespoons crème fraîche; 1 lemon, halved; 700 g (1½ lb) potatoes, quartered; 50 g (2 oz) butter; 4 halibut fillets or steaks, weighing about 225 g (8 oz) each; 4 halibut fillets or steaks, weighing about 225 g (8 oz) each; oil for frying; 3 tablespoons olive oil; 1 tablespoon sun-dried tomato purée (or ordinary will do); a dash of balsamic vinegar; chopped dill or chives, for garnish; chopped dill or chives, for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Virtually every day on this trip, I had beetroot with my breakfast. I love beetroot. So, for the officers and captain of the MV Polarlys, I prepared this fanciful creation. They were very polite about it.

Ingredients

225 g (8 oz) pickled beetroot
6 tablespoons crème fraîche

Europe
Norway
Breakfast
Fish course
Gluten-free
Pescatarian
Nordic
Winter

Method

Rinse and drain the pickled beetroot, and purée it in a blender or food processor with the crème fraîche and the juice from half a lemon. Season, transfer to a bowl and chill until later.

Pop the peppers, skin side uppermost, on to a grill rack. Grill until the skins begin to blacken and char. Turn off the grill, shut the grill compartment door and leave the peppers in the steamy atmosp