Summary

Ingredients

• 1 fish (halibut), ready to cook, without head and tail (approx. 600 g)
• 0.5 ½ lemon (s), add the juice
• salt
• Pepper, black, freshly ground
• 200 ml fish stock
• 200 ml wine, white, dry
• 200 ml cream
• 1 bunch parsley, chopped
• 1 teaspoon pepper, green, pickled
• 2 teaspoons mustard, medium hot
• 2 cloves garlic
• 1 onion (s)
• 1 bay leaves

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Instructions

1. Cut the fish into 6 steaks, then clean, sour, salt and pepper.
2. In a saucepan with a steamer insert, bring the stock and the wine with onion, garlic and bay leaf to the boil. Hang in the insert with the fish, put the lid on and steam for about 8 minutes. Now warm the fish.
3. Remove the vegetables and the bay leaf from the stock and bring it to the boil. Add the cream and continue cooking. Add mustard and green pepper. Thicken the sauce with a little cornstarch, add the chopped parsley and season to taste.
4. Arrange the fish on a saucepan, garnish with a little parsley if necessary.
5. This goes well with rice or small new potatoes and salad. I like to make iceberg lettuce with tangerines and yogurt dressing.