Halibut with Capers Sauce

Ingredients

• 4 slices halibut
• juice of one lemon
• 80 g herb butter
• 0.125 l white wine
• salt (pepper)
• 150 g long grain rice
• 3 strands saffron
• 200 g carrots
• 2 tbsp oil
• 1 tbsp butter
• 1 onion
• 50 g butter
• 30 g flour
• 300 ml milk
• juice of one lemon
• 2 tbsp capers
• salt (pepper)
• dill tips

Instructions

1. 1.

   Clean, peel and dice the carrots. Heat butter and oil in a pan and fry the carrot cubes for 10 minutes until crisp. Cook the rice according to package instructions. Dissolve saffron in a little water and mix into the rice before serving. Season with salt and pepper.

2. 2.

   Wash and pat dry the fish. Drizzle with lemon juice and season with salt and pepper. Spread some herb butter on a grill pan, place the halibut on it and grill each side for 5 minutes, drizzle with white wine and top with remaining herb butter before serving.

3. 3.

   For the sauce peel and finely chop the onion and sauté in butter. Dust with flour and gradually add milk. Let simmer slightly, season with salt and pepper. Crush the capers and fold them in at the end. Serve over fish with carrots and rice, garnished with dill.