Summary

Ingredients

• 700 g fish (halibut), ready to cook
• Butter, for frying
• 1 leek, small
• 2 large carrots
• 1 tuber fennel
• 2 shallot (s)
• 2 tablespoon butter
• 1 glass white wine
• 600 g potato (s), small
• salt
• 2 shallot (s)
• 1 tablespoon butter
• 100 ml cream
• 1 tablespoon mustard

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Instructions

1. Portion the fish, fry briefly in butter and set aside. Season with salt and pepper
2. Clean the leek, carrot and fennel and cut into thin threads or grate finely. Peel shallots and cut into small cubes.
3. Spread out 4 pieces of foil, spread some vegetables on top, place the fish on top and cover with the remaining vegetables. Pour the wine and wrap the foil thoroughly so that nothing can leak.
4. Preheat the oven to 180 ° C and cook the fish in it for about 15 minutes.
5. Cook the potatoes in salted water. Take the fish out of the oven, open it and collect the stock.
6. Peel shallots and cut into cubes. Put these in the butter, deglaze with the stock and bring to the boil. Add the cream and bring to the boil once.
7. Season to taste with mustard and, if necessary, salt.