Greenland halibut in a rich, organic cold-pressed rapeseed oil, gently seasoned with Arctic Thyme. The halibut is flaky, fall-apart and tender.
Recipe tip: chef and cookbook writer Mikkel Karstad has developed the following recipe for the Fangst halibut: marinate thin slices of red onion in 2 tbsp of apple vinegar with some salt for a few minutes. Halve a few boiled new potatoes and toss with 2 tbsp of crème fraîche, and some salt and pepper. Blend freshly chopped flat-leaf parsley with the oil from the tin into a smooth green dressing. Place the potatoes and crème fraîche on a plate and top with big flakes of halibut, the pickled red onion, drops of the green dressing, more chopped parsley, and season with salt and pepper.
This white fish, halibut, is one of the most prized catches in Greenland, a country where fishing is the main source of income. The halibut caught there is smaller and considered higher quality than other halibut. The Arctic Thyme is hand-picked in the wild. The fragrant herb, traditionally used in North Atlantic cooking, pairs perfectly with the white fish’s delicate flavour.
Fangst founder, Martin Bregnballe, was tipped off about Greenland halibut's superior quality by his cousin, who lives part-time by one of the country's fjords, where he goes fishing and hunting. Coincidentally, it was only after developing the recipe that Martin discovered that his cousin's wife's name, Tupaarnach, is Greenlandic for Arctic Thyme.
