Halibut Slices Stuffed with Smoked Salmon

Halibut slices stuffed with smoked salmon on parsley root potato puree and beet and horseradish butter

Rinse the halibut in cold water, dry it and cut it into 4 slices each. Cut a pocket in each slice and place a slice of smoked salmon inside. Season the fish with lemon and salt and place them individually on buttered aluminum foil (30x30cm) form.

Twist the halibut tightly in the foil and cook in the heated oven (160 degrees) for 10 minutes, then rest for 2 minutes.

Rinse and peel the parsley roots and cut into slices about ½ cm. Soften in a saucepan with milk, water and salt. Rinse and peel the potatoes and make them in salt water. Finely whisk the drained parsley roots in a Moulinette with 30g of cold butter. Press the potatoes through the press and fold into the parsley root puree. Season with salt, pepper and a pinch of nutmeg and fold in the whipped cream shortly before serving.

Soften beet in caraway-salt water and then remove peel. Boil clear soup, white wine and Noilly Prat, reduce to 1/3 and whisk finely with beet, passing through a fine sieve. Heat in a saucepan (must not be allowed to bubble up again, otherwise the beet will lose its color), season with horseradish, add the aquavit and the cold butter cubes (50g) with the whisk and season with salt.

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