Fangst — Greenland Halibut with Potato, Parsley & Pickled Red Onion

Few combinations are more quietly satisfying than waxy potatoes, cool crème fraîche and good fish. Mikkel Karstad keeps it honest here — Fangst's Greenland halibut does the heavy lifting, while quick-pickled red onion and a parsley-halibut oil dressing add brightness and depth. A proper Nordic plate in under ten minutes.

Ingredients

Serves 2

• 1 can FANGST Hellefisk — Greenland Halibut
• 300 g small waxy potatoes, boiled
• 2 tbsp crème fraîche
• 1 small red onion, finely sliced
• ½ bunch flat-leaf parsley
• 2 tbsp apple cider vinegar
• Salt and freshly ground pepper

Method

Toss the sliced red onion with apple cider vinegar and a pinch of salt and leave to quick-pickle for a few minutes. Halve the boiled potatoes and fold through the crème fraîche, salt and pepper. Blend the flat-leaf parsley with the oil from the halibut can until you have a smooth green dressing. Arrange the dressed potatoes on a plate, top with flaked Fangst halibut and the pickled red onion, then finish with drops of the green dressing and a little freshly chopped parsley. Season with salt and pepper.