Halibut fillet with pea puree and white wine sauce is a lovely combination. If you can't get your hands on halibut, this dish also goes with other types of fish as well, both white and red. This recipe is suitable for 4 people.
800 g halibut fillet
Salt and pepper
Sauce:
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 about 1 tablespoon of liquid remains. Add cream and cook until thickening, before adding fish funds and butter. Heat to boiling point, add chives and serve.
Recipe for an easy and tasty pea puree can be found HERE.
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, such as baked pearl potatoes, which you can find recipe for HERE or mustard potatoes, which you can find recipe for HERE.
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