Our recipes

Ingredients

• 225 g Femeg Alaska halibut fillet
• 2–3 tablespoons butter
• 100 g bulgur
• 2 tablespoons cream (18%)
• Juice of 1 lemon
• 1 teaspoon mustard
• Salt, pepper

Preparation

Let the Alaska halibut fillet portions thaw for 20–30 minutes, rinse them under cold water, and pat them dry. Drizzle with lemon juice, then season with salt and pepper. Cook the bulgur according to the package instructions. Place the prepared Alaska halibut fillet portions in a pan with hot oil. Fry over medium heat, turning gently, for about 6–8 minutes. Melt the butter in a saucepan, then add the cream, lemon juice, and mustard. Stir, season with salt and pepper, and heat briefly—but do not boil. The sauce should be creamy and slightly tangy. Serve with dill or parsley, depending on your preference. Enjoy your meal!