Halibut with Vegetables and Horseradish Sauce
Ingredients
- 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)
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.
