Oven-baked Halibut Albert and chanterelle mushrooms in diverse shapes and textures


For 4 people


  • 4 portions of halibut
  • Brioche (or bread) crumbs
  • 100 g melted butter
  • Ground pepper
  • Citron


  • 250 g washed chanterelles
  • 100 g butter
  • 2 shallots
  • Rugbrød (Danish black bread), diced
  • 100 g Brussels sprouts
  • 100 g cauliflower in small pieces
  • Radish
  • Young dill sprigs
  • Black olives
  • Salt and pepper
  • Lemon


  • 250 g butter
  • 100 g chanterelles
  • 1 T crème fraîche, 38% fat
  • 1 egg
  • 2 egg yolks
  • 2 dl poultry stock
  • Sherry vinegar


Lightly salt the halibut for 10 min (in 1 litre water with 100 g salt added). Squeeze out water and dab the brioche crumbs mixed with the butter on top of the fish. Bake in the oven at 70°C on a greased dish covered with a sheet of foil. Cook for around 35 min until it takes on a “glossy” appearance.


Keep the best-looking chanterelles and fry them whole. Fry the others in butter with the shallots to obtain a puree and season. Blanch the Brussels sprouts and cauliflower lightly, then fry in the butter. Sauté the bread croutons. Cut the radish into strips.


Chanterelle emulsion

Cook the chanterelles for 10 min in the butter, then drain. Blend the mushrooms, egg yolks and crème fraîche. Boil the poultry stock, then add it to this emulsion. Add the rest of the butter, and season with salt, pepper, lemon and vinegar.


Arrange all the ingredients on a plate, and serve the emulsion separately.

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