Halibut with Vegetables and Horseradish Sauce

Name: Halibut with Vegetables and Horseradish Sauce
Total time: 30 min
Yield: 4
Ingredients: 4 Halibut fillet (each about 140 grams); 2 Tbsps butter; 1 shallot (diced); 2 Tbsps Noilly Prat; 150 milliliters white wine; 150 milliliters fish stock; 100 milliliters Whipped cream; 2 Tbsps Crème fraiche; 1 Tbsp Horseradish (from a jar); 4 Tbsps Horseradish (freshly grated); salt; freshly ground peppers; 1 splash lemon juice; 12 potatoes; Beets; 400 grams Red Beets (cooked and peeled); 2 Tbsps butter; 2 Tbsps white wine; 2 Tbsps Vegetable broth; 1 pinch sugar; Chives (for garnishing)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Ingredients

for

servings

Ingredients: 4 Halibut fillet (each about 140 grams); 2 Tbsps butter; 1 shallot (diced); 2 Tbsps Noilly Prat; 150 milliliters white wine; 150 milliliters fish stock; 100 milliliters Whipped cream; 2 Tbsps Crème fraiche; 1 Tbsp Horseradish (from a jar); 4 Tbsps Horseradish (freshly grated); salt; freshly ground peppers; 1 splash lemon juice; 12 potatoes; Beets; 400 grams Red Beets (cooked and peeled); 2 Tbsps butter; 2 Tbsps white wine; 2 Tbsps Vegetable broth; 1 pinch sugar; Chives (for garnishing)

How healthy are the main ingredients?

Whipped cream Horseradish Horseradish sugar shallot salt

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Preparation steps

Peel potatoes and cook in salted water for about 20 minutes.

Heat butter in a pan and saute shallot until translucent, deglaze pan with Noilly Prat and white wine. Simmer until almost all liquid has evaporated. Add fish stock and bring to a boil, remove from heat. Add halibut and and let stand, covered, for about 8 minutes. Remove fish from the pan and keep warm in preheated oven at 80°C (approximately 175°F).

Add cream and creme fraiche to the pan and simmer down for a few minutes. Add 1 tablespoon of horseradish and season with salt and pepper and lemon juice.

Cut beets into thin sticks. Heat butter in a pan and saute beets for a few minutes. Add broth and white wine and saute, stirring, until beets are glazed and almost all liquid has evaporated. Season with salt, pepper and a little sugar.

Place beets on plates and arrange halibut with potatoes on top. Froth sauce and drizzle around fish and potatoes. Garnish fish with horseradish shavings and chives. Serve.