Halibut Fillets with Vegetables and White Wine Foam
Ingredients
- Ingredients
- 100 grams fresh Green beans
- 300 grams waxy potatoes
- 200 grams small carrots
- 2 Kohlrabi
- 100 grams Peas (frozen)
- 3 garlic cloves
- 1 onion
- 2 Tbsps vegetable oil
- 200 milliliters dry white wine
- 1 Herb sachet (filled with 1 bay leaf and 3 allspice)
- 100 milliliters Whipped cream
- 600 grams Halibut (4 pieces)
- 20 grams cold butter
Preparation steps
Rinse beans and snip the ends. Rinse and peel carrots. Scrub potatoes and cook in salted water for about 20 minutes or until al dente.
Rinse and peel kohlrabi, cut into 2cm (approximately 3/4 inch) cubes.
Bring a pot of water with a pinch of salt to a boil, blanch vegetables for about 2-4 minutes and drain.
Peel and dice garlic and onion. Heat oil in a pan and saute onion and garlic until translucent. Deglaze pan with wine.
Rinse halibut, pat dry and add, together with herbs, add to wine stock. Simmer for about 10-15 minutes, covered, on low heat. Remove fish and herbs from the pan and keep warm. Add cream to the broth and simmer for 2 more minutes. Add cold butter and whisk with an immersion blender to a foam.
Drain potatoes and cut into wedges. Arrange vegetables on preheated plates, top with fish and drizzle with white wine foam. Sprinkle with chopped dill and serve.
