Steamed halibut with white wine sauce

Name: Steamed halibut with white wine sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 800 g young carrots; 4 (200 g each) Halibut chops; 1 Onion; 1 Bay leaf; 50 ml Wine vinegar; 350 ml Vegetable broth (instant); 200 ml dry white wine; 1 TABLESPOON Butter or margarine; 100 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
800 g young carrots
4 (200 g each) Halibut chops
1 Onion
1 Bay leaf
50 ml Wine vinegar
350 ml Vegetable broth (instant)
200 ml dry white wine
1 TABLESPOON Butter or margarine
100 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Peel and clean the carrots and quarter them lengthwise. Wash fish, dab dry. Peel and halve the onion.
2
Bring laurel, vinegar, 250 ml stock, wine, 300 ml water and onion to the boil. Season with salt. Put the fish into the stock and cook at about 80 °C for about 10 minutes. Melt the fat, add the carrots, pour on 100 ml stock, bring to the boil and stew for about 5 minutes.
3
Season with salt. Measure out 100 ml fish stock and boil down to half of it for about 5 minutes. Add cream. Season to taste with salt and pepper. Arrange carrots, potatoes, fish and sauce on plates. Garnish with parsley.