Halibut fillet with vegetables and wine foam sauce

Ingredients

• 100 g fresh snap beans
• 300 g firm potatoes
• 200 g small carrots
• 2 kohlrabi
• 100 g peas (frozen)
• 3 Garlic cloves
• 1 onion
• 2 EL vegetable oil
• 200 ml dry white wine
• 1 herb sachet (filled with 1 bay leaf and 3 allspice berries)
• 100 ml heavy cream (at least 30% fat)
• 600 g halibut (4 pieces)
• 20 g cold butter

Instructions

1. 1.

   Wash the snap beans and trim the ends. Wash, peel, and remove greens from the carrots. Wash the potatoes and boil in salted water for about 20 minutes until al dente.

2. 2.

   Wash, peel, and cut the kohlrabi into 2 cm pieces.

3. 3.

   In a pot of boiling water with a pinch of salt blanch the remaining vegetables for 2-4 minutes, then set aside.

4. 4.

   Peel the garlic and onion, dice finely, sauté in hot oil for 2-4 minutes, then deglaze with white wine.

5. 5.

   Wash the halibut, pat dry, and place it with the herb sachet in the wine liquid. Simmer covered for 10-15 minutes. Remove the fish and sachet, keep warm. Add cream to the liquid and bring to a boil for another 2 minutes. Whip the wine broth with an immersion blender and a cold piece of butter.

6. 6.

   Drain the cooked potatoes and cut into wedges. Arrange the vegetables on a warmed plate, place the halibut on top, pour the wine foam over everything, and garnish with chopped dill.