Fish Under the Vegetable Cover

Ingredients

• 4 halibut fillets (150 g each)
• 1 lemon (juice)
• Salt
• black pepper (freshly ground)
• 4 slices of stale white bread
• 1 Carrot
• 1 piece ginger (≈2 cm)
• 80 g soft butter
• 4 tbsp olive oil
• aluminum foil
• 300 g Sugar snap peas
• 2 red bell peppers
• 1 Spring onion
• 2 tbsp butter
• 3 tbsp chopped parsley
• 3 tbsp sharp mustard
• 2 tbsp sour cream horseradish
• 5 tbsp mayonnaise
• 6 tbsp heavy cream

Instructions

1. 1.

   Peel and grate the carrot. Peel the ginger and finely chop it.

2. 2.

   Remove crusts from the bread and pulse in a food processor until crumbs form.

3. 3.

   Whisk butter until fluffy, then fold in bread crumbs, grated carrot, and ginger; season with salt and pepper.

4. 4.

   Clean, acidulate, salt, and pepper the halibut fillets. Heat oil in a skillet and sear fillets on both sides for about 2 minutes each.

5. 5.

   Remove fish from pan and place on a sheet lined with aluminum foil. Brush with the crumb mixture and bake in a preheated oven at 240°C (top rack) for 5–7 minutes to gratinate.

6. 6.

   Trim ends of sugar snap peas and cut them diagonally in half. Wash, deseed, remove white membranes, and chop bell peppers into pieces. Toss vegetables briefly in butter, seasoning with salt, pepper, and parsley.

7. 7.

   Whisk together mustard, horseradish, mayonnaise, and cream; season with salt and pepper. Serve the fish with vegetables and sauce on a warmed plate, garnished with a lime wedge.