Andreas Viestads Norwegian Baked Halibut With Herbs And Rosemar Food

ANDREAS VIESTAD'S NORWEGIAN BAKED HALIBUT WITH HERBS AND ROSEMAR

Steps:

• Rinse fish in cold water; pat dry.
• Rub steaks on both sides with sea salt.
• Combine parsely, mixed herbs, bay leaves and garlic and rub onto both sides of the fish.
• Place fish in a deep baking dish, cover and refrigerate for at least thirty minutes or up to twenty four hours.
• Preheat oven to 400°F.
• Pour wine over the fish and cover baking dish with foil.
• Bake for 15 to 20 minutes until fish is cooked through and the meat comes easily away from the bone.
• Transfer fish steaks to a platter and keep warm.
• Pour pan juices into a small saucepan and reduce over medium heat to about one quarter cup of liquid.
• Meanwhile, in another saucepan, heat one tablespoon of butter until foamy.
• Add rosemary, thyme and bay leaf and saute gently for about two minutes.
• Add remaining butter.
• When butter is melted, add parsley and lemon zest and cook over medium to low heat for about three to four minutes.
• Do not allow sauce to boil.
• Finally, add the lemon juice, the reduced pan juices and salt and pepper to taste.
• Strain sauce and discard herbs.
• Brush the herbs off the fish steaks and plate, pouring a little of the butter sauce over the each portion of fish.
• Serve the remaining sauce on the side.

ANDREAS VIESTAD'S HONEY-AND-MUSTARD-MARINATED SALMON WITH ROSEMA

Steps:

• Rinse the salmon under cold running water; pat dry with paper towels and place in a shallow dish.
• In a measuring cup, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder; pour mixture over the salmon, turning to coat.
• Cover, place in the refrigerator and marinade for 2 to 3 hours or, quick marinade, for 30 minutes at room temperature.
• Preheat the oven to 375°F.
• Transfer the salmon to a baking dish, reserving the marinade,.
• Place the dish in the preheated oven and bake 8 minutes; pour the marinade over the salmon.
• Continue to cook and additional 4 to 5 minutes, or until the salmon flakes easily with a fork; season with salt to taste.
• While the salmon cooks, core the apples and cut each into 8 wedges.
• In a large heavy skillet, heat the butter over medium-high heat.
• Add the apples and rosemary reduce the heat to medium, and cook for 5 minutes, until tender.
• Remove from the heat and discard the rosemary.
• Serve the cooked salmon with pan drippings spooned over and topped with the apples, garnish with fresh mint, if desired.
• Please Note: The quick marinade time is included in the cooking time.