Halibut Fillet with Red Wine Shallot Crumble, Lobster Sauce and Vegetables

Ingredients

• 250 g shallots
• 400 ml red wine
• 600 g large potatoes
• Salt
• 200 ml lobster stock
• 400 ml heavy cream
• Pepper (freshly ground)
• 50 g cold butter
• 1 stalk leeks
• 4 tbsp butter
• 4 pieces halibut fillet (about 200 g each)
• 2 tbsp chopped chives

Instructions

1. 1.

   For the red wine shallot crumble, peel and slice the shallots into rings. Cook them in a pot with red wine until the wine reduces slowly, then set aside warm. Peel, wash the potatoes and use a melon baller to cut beautiful spheres. Boil in salted water for 15-20 minutes until tender. Drain and let dry.

2. 2.

   For the sauce, reduce lobster stock with cream to about one‑third of its volume. Season with salt and pepper, then whisk in cold butter pieces. Wash, trim and slice the white and light green parts of the leeks into rings. Sauté the leeks in 2 tbsp butter for about 5 minutes, then set aside warm.

3. 3.

   Season the fish fillets with salt and pepper and sear them in 2 tbsp hot butter, about 3 minutes per side. Toss the potatoes in the remaining butter, briefly fry, and season with salt and pepper. Top each fish piece with a few shallot rings. When serving, spoon some sauce onto preheated plates, arrange the fish, leeks and potatoes on top, and sprinkle with chopped chives.