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Baked Halibut with Vegetables and Mustard Sauce
Served with potatoes
Ingredients
| 700 g | halibut fillet |
| butter | |
| 1 small | stalk leek, sliced |
| 2 large | carrots, cut in thin slices |
| 1 bulb(s) | fennel, sliced |
| 2 | shallots, finely chopped |
| 1 tbsp | butter |
| 1 glass(es) | dry white wine |
| 600 g | small potatoes |
| salt and pepper | |
| 2 | shallots |
| 100 ml | single cream |
| 1 tbsp | mustard |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: medium / Calories per portion: n/a
Trim the fish fillets and quarter each fillet to get pieces easy to handle while frying. Heat butter and fry the fillets briefly on both sides. Season with salt and pepper.
Preheat the oven to 180°C.
Spread out 4 large pieces of aluminium foil and divide some of the vegetables on the middle of each, top with fish and with the remaining vegetables. Season with a little salt and pepper. Pour over the wine and fold the foil tightly. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.
Bake the fish for 15 minutes.
Cook the potatoes until done. Heat a knob of butter in a saucepan and toss the potatoes until well coated and slightly golden.
Remove the fish parcels from the oven, open the foils and collect the cooking liquid, carefully pouring into a bowl.
Sauté the shallots in butter until lucent. Add the cooking liquid and bring to a boil. Stir in the cream and bring to the boil again. Season to taste with mustard and salt.
Transfer the fish and vegetables onto warmed plates and serve with the potatoes and the sauce.
Preheat the oven to 180°C.
Spread out 4 large pieces of aluminium foil and divide some of the vegetables on the middle of each, top with fish and with the remaining vegetables. Season with a little salt and pepper. Pour over the wine and fold the foil tightly. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.
Bake the fish for 15 minutes.
Cook the potatoes until done. Heat a knob of butter in a saucepan and toss the potatoes until well coated and slightly golden.
Remove the fish parcels from the oven, open the foils and collect the cooking liquid, carefully pouring into a bowl.
Sauté the shallots in butter until lucent. Add the cooking liquid and bring to a boil. Stir in the cream and bring to the boil again. Season to taste with mustard and salt.
Transfer the fish and vegetables onto warmed plates and serve with the potatoes and the sauce.
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