Halibut filet in champagne stock with two kinds of mashed potatoes (Father's Day)

Name: Halibut filet in champagne stock with two kinds of mashed potatoes (Father's Day)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg mainly waxy potatoes; 7-10 Tbsp Salt; 8 Stem(s) Thyme; 4 Stem(s) Parsley; 1 untreated lemon; 4 piece(s) Halibut fillet (approx. 175 g each); 7-10 Tbsp Pepper; 1 TABLESPOON Fennel seeds; 200 ml Milk; 50 g Butter; 7-10 Tbsp freshly grated nutmeg; 2 TABLESPOONS green pesto (glass); 2 TABLESPOONS red pesto (glass); 4 piece(s) baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg mainly waxy potatoes
7-10 Tbsp Salt
8 Stem(s) Thyme
4 Stem(s) Parsley
1 untreated lemon
4 piece(s) Halibut fillet (approx. 175 g each)
7-10 Tbsp Pepper
1 TABLESPOON Fennel seeds
200 ml Milk
50 g Butter
7-10 Tbsp freshly grated nutmeg
2 TABLESPOONS green pesto (glass)
2 TABLESPOONS red pesto (glass)
4 piece(s) baking paper

Directions

1
Peel and wash the potatoes and cut them roughly into pieces. Cover the potatoes and cook them for about 20 minutes in little boiling salted water. Wash herbs and shake dry. Wash lemon hot, grate dry, peel peel thinly with a zest ripper.
2
Cut the fruit into slices. Wash the fish, dab dry. Season with salt and pepper. Spread a piece of fish and lemon slices on the baking paper. Season with lemon zests, herbs and fennel.
3
Form papers into packages and seal them tightly. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes. Warm up the milk. Drain the potatoes. Add butter, warm milk and some nutmeg and mash.
4
Season mashed potatoes with salt and divide into two halves. Stir the green pesto under one half and the red pesto under the other half. Unpack finished fish parcels. Form mashed potatoes with 2 tablespoons into cams.
5
Arrange on plates.