Steamed halibut with black pudding mash and snow crab jus

Royal Greenland

Royal Greenland

Standard Supplier 1st May 2019

Steamed halibut with black pudding mash and snow crab jus

Try this amazing and flavourful recipe with the delicate Greenland halibut - a sure crowd pleaser!


  • 6 pieces Royal Greenland halibut (60 g each)
  • 1 lemon
  • 2 large potatoes
  • 100 ml milk
  • 2 tbsp. butter
  • 100 g black pudding – blended in food
  • processor
  • 1 tbsp. double cream
  • 1 tbsp. tomato – finely diced
  • 1 tbsp. gremolata
  • Shellfish bisque
  • 500 g Royal Greenland snow crab
  • 1 tbsp. tomato puree
  • 1 small onion
  • 1 peel of orange
  • 1 clove garlic
  • 1 shot brandy
  • 1 stick celery
  • 150 ml white wine
  • 1 carrot
  • 500 ml fish stock
  • 2 bay leaves
  • 1 cup rice
  • 1 sprig thyme


Bake the potatoes in the oven at 200ºC for 1 – 1 ½ hours until cooked.
Allow to cool, scoop out the flesh and mash
Gently heat the milk and add it to the potatoes with the butter and black pudding paste, and beat together in a pan over a low heat. Season the halibut with salt, pepper and lemon juice and steam for 4-6 min.
Gently heat the shellfish bisque. Add the cream, tomato and gremolata and the meat from the snow crab
Remove the meat from the crab legs and set it aside.
Roast the snow crab shells in a hot oven for 8-10 min and chop the onion, garlic & carrot roughly and brown in a large saucepan in the meantime.
Add the bay leaves and the roasted crab shells to the saucepan. Deglaze the roasting pan with white wine and add it to the saucepan. Add tomato puree, orange peel and brandy, cook for 2 min. and then add fish stock before cooking for a further 15 min. Add a cup of rice and cook for 5 min. Finally add the juice of a lemon and adjust the seasoning before straining. Add juice of a lemon and adjust seasoning before straining.
Serve by spooning the sauce onto the plates. Place 3 quenelles of mash on each plate and top each with a piece of halibut. Garnish the dish with microherbs just before serving.

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