Halibut fillet with pea puree and white wine sauce

This recipe is suitable for 4 people.

800 g halibut fillet

Salt and pepper


4 finely chopped shallots

3 dl white wine

2 dl cream

1 tablespoon fish stock

100 g butter in blobs

1 handful of finely chopped chives

Onions and wine are boiled until there are approx. 1 tablespoon liquid. Add cream and cook until thickened. Add fish stock and butter. Heat to boiling point. Add chives and serve.

Oppskrift på ertepuré finner du HER.

Give the halibut a sprinkle of salt and pepper, before frying in an ovenproof dish with a little butter in the oven at 180 degrees for approx. 12 minutes. If you use a roasting thermometer, you can remove the mold when the thermometer shows 48 degrees.

Serve with optional potatoes.