Halibut with Potatoes and Béchamel Sauce
Heilbutt mit Kartoffeln und Bechamelsauce is a recipe with fresh ingredients from the Classic Sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g waxy potatoes
- Salt
- 1 bunch chives (ca. 30 g)
- 30 g Butter
- 3 tbsp Flour
- 300 ml fish stock
- 300 ml poultry stock
- nutmeg
- 1 untreated lemon
- 600 g smoked halibut
Instructions
-
1.
Peel, wash, halve or quarter the potatoes and cook in boiling salted water for 25-30 minutes. Meanwhile wash the chives, shake dry and cut into rings.
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2.
Heat butter in a pot, sprinkle flour over it, stir, let it brown slightly, then deglaze with fish and poultry stock. Whisk vigorously with a whisk to avoid lumps. Season with salt, pepper, and nutmeg, and simmer for 10-15 minutes on medium heat.
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3.
Rinse the lemon hot, zest it, and squeeze out the juice. Stir the chives into the sauce and adjust seasoning with a splash of lemon juice.
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4.
Break the fish into large pieces. Drain the cooked potatoes, let them steam off briefly, then arrange on preheated plates with the sauce and fish. Sprinkle with pepper and garnish with lemon zest before serving.
