Summary

Ingredients

• 700 g beetroot, washed and cleaned
• 4 fish fillet (s) (halibut), each 150 g
• 1 bunch sage (leaves), washed, dried, amount as desired
• 1 lime (s), alternatively lemon
• 150 g crème fraîche, liht
• 1 bunch chives
• 1 medium onion (s), red, peeled, cut into thin rings
• some balsamic cream
• some black salt and pepper from the mill
• some olive oil
• 1 piece (s) butter
• 1 handful pine nuts

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Instructions

1. Peel the beetroot, cut into large slices, lightly salt and cook in the oven at 200 degrees for 20 minutes.
2. Take the beetroot out of the stove, let it cool down briefly and then mix well with the chopped chives, 1 dash of olive oil, a little pepper and salt, the chopped red onion and the balsamic cream.
3. Stir a good pinch of salt with a large splash of lime juice into the crème fraîche.
4. Slightly cut into the halibut fillets on the skin side and rub with lime juice, pepper and salt. Place the fillets skin side in the pan and fry them in the olive oil for about 3 minutes until the skin becomes crispy. Then turn and fry for 1 minute. Add the sage leaves to the pan, sprinkle with a light pinch of salt and toss everything well for 1 minute.
5. Remove the pan from the heat, soften a little butter on the fish and sage leaves and drizzle the remaining lime juice over it.
6. Briefly toast the pine nuts in a pan.
7. Divide the beetroot salad on four plates and add 1 halibut fillet with the sage leaves. Drizzle over the pan stock, pour 1 dollop of crème fraîche mixture on each fillet, sprinkle pine nuts on top and, if necessary, drizzle a little olive oil on top. Serve immediately.