1kilo Halibut with bones
Oil for broiling
Salt

Hollandaise extra virgin
4 yolks
1dl dry white wine
The juice of 1 lemon
100g unsalted butter
1dl extra virgin olive oil
Maldon salt
White pepper

Butter steamed spinach
500g raw spinach
50g butter
1tbs sugar
2 clogs garlic
Maldon salt

First

Boil white wine and shallots in a casserole until all liquid is evaporated. Take the casserole of the heat and add two tablespoons of cold water and yolks and whip. Start of with no heat, and then with heat the rest of the time. Whip the mixture until creamy. Add the butter gradually in little dices. Whip on low heat. End by adding the olive oil and the lemon juice to the sauce, and flavour with salt and white pepper. Keep the sauce hot under a lid.

Then you…

Paint the fish cutlets with oil and rub them with salt. Broil the fish on a broiler in the oven, or in a broiling pan on a plate. Pluck and clean the spinach. Wash it in cold water and dry it in paper. Melt the butter in a casserole, and add the spinach just before it gets tanned. Add garlic, sugar and salt. Let the spinach dry on a piece of paper if there is to much liquid in the casserole.

Eyvind Hellstrøm recommends, but you decide

He prefers a white wine to broiled halibut. Preferably a Pouilly-Fumé from Loire in France. It cuts through fatty sauces and has a wild, “nervous” character with a light smoke aroma and a vegetal flavour.