Lofoten, Poached halibut from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.50


  • 600 g halibut
  • 3L water
  • 1dl dried or fresh yarrow
  • ½ dl dried or fresh angelica root
  • 150g wild leek or scallions


  1. Cut halibut into four pieces
  2. Add the herbs to the water and bring it to boil.
  3. Carefully place the pieces of fish in the boiling water and let it simmer for 20 minutes.
  4. Serve the fish with the white goosefoot dish.


  • Might have to replace yarrow with marjoram.


Page created and published 9/17/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 9/17/21