Halibut cooked in butter

Slow-cooking in the oven is a perfect way to prepare meat, poultry, and fish. Slow-cooking at low temperatures retains the natural juices of products making them more tender and flavourful.

Halibut cooked in butter

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halibut, skin removed






salt and pepper

As needed:


bay leaves / fresh herbs

Preparation method

  • Portion the halibut and season with salt and pepper.
  • Pull vacuum with the soft butter and bay leaves or fresh herbs.
  • Place the bag in the Roner and cook at 60°C for 20-25 minutes.
  • Use the butter to make a sauce to serve with the fish.

Serving suggestions

  • In a composition with components of pork belly and oxheart cabbage.
  • As an entremets or main dish with components of potato, artichoke, asparagus, celery, citrus, courgette, green herbs, fennel, chicory, and carrots.

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