Summary

Ingredients

• 2 port. Fish fillet (s) (halibut, à 15g)
• 0.5 ½ lemon (s), juice from it
• salt and pepper
• 2 teaspoons margarine, semi-fat, for the pan
• 2 teaspoons margarine
• 1 tablespoon flour
• 125 ml milk, low-fat
• 200 ml vegetable stock
• 2 teaspoon white wine, dry
• 0.5 ½ bunch parsley
• 0.5 ½ bunch chives
• Dill, some twigs
• 1 onion (s)
• 1 cucumber (s)
• 100 g sour cream

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Instructions

1. Drizzle the fish fillets with lemon juice and season with salt. Grease a baking dish, add the fish and cook in a preheated oven at 180 ° C (gas mark 2) for about 10-15 minutes.
2. Melt the margarine, dust over the flour and stir. Deglaze with milk and stock while stirring and allow to reduce a little. Stir in the white wine. Finely chop the herbs and stir in.
3. For the cucumber salad, finely chop the onion and cut the cucumber into fine slices. Stir the sour cream until smooth and season well with salt and pepper. Fold in the onion and cucumber.
4. Puree the green sauce and serve with fish and salad.
5. Parsley potatoes also taste good (not included in the calculation).