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The largest of the flatfish Halibut is favoured for its meaty texture. Classically the supreme is pan fried but can be roasted, grilled or poached. Care should be taken to not overcook the fish as it will dry out very quickly. With it's pearlescent flesh which turns pure white when cooked it is the star of the plate and pairs well with sharp acidic flavours as well as sweeter fruitier ones too.
Contains Fish (and products thereof)
Always read the label before using the product and never rely solely on the information presented on our website.
| Energy/Calories per 100g | 436 kJ |
| Energy/Calories per 100g | 103 kcal |
| Protein per 100g | 21.5 g |
| Fat per 100g | 1.9 g |
| of which Saturates per 100g | 0.3 g |
| Salt per 100g | 0.2 g |
| Sodium per 100g | 0.1 g |
Halibut Supremes Skin On, Boneless 170-200g is used in the following recipes...
The largest of the flatfish Halibut is favoured for its meaty texture. Classically the supreme is pan fried but can be roasted, grilled or poached. Care should be taken to not overcook the fish as it will dry out very quickly. With it's pearlescent flesh which turns pure white when cooked it is the star of the plate and pairs well with sharp acidic flavours as well as sweeter fruitier ones too.
Contains Fish (and products thereof)
Always read the label before using the product and never rely solely on the information presented on our website.
| Energy/Calories per 100g | 436 kJ |
| Energy/Calories per 100g | 103 kcal |
| Protein per 100g | 21.5 g |
| Fat per 100g | 1.9 g |
| of which Saturates per 100g | 0.3 g |
| Salt per 100g | 0.2 g |
| Sodium per 100g | 0.1 g |
Halibut Supremes Skin On, Boneless 170-200g is used in the following recipes...
