Black halibut with biscuit kritharaki topping and orange sauce à la Didi

Ingredients for 4 servings:

• 4 halibut fillets (125 g each)
• 80 g sponge cake
• 4 m.-sized eggs
• 4 tbsp wheat flour type 1050
• 2 tsp sea salt
• 2 tsp white pepper
• 1 lime(s)
• 80 g Kritharaki (rice-shaped noodles)
• 80 g butter
• 250 ml orange juice, freshly squeezed
• some orange peel
• 200 ml cream
• ½ tsp thyme, dried
• Salt
• Pepper, white
• 3 tsp cornstarch
• 100 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 37 minutes

Cook the kritharaki noodles in plenty of well-salted water for about 12 minutes. In the meantime, wash the fillets, pat dry, drizzle with lime juice, and season with salt and pepper. Then coat in flour. Grind the biscuit in a food processor until finely ground. Whisk the eggs. Add the plain flour and biscuit flour to the beaten eggs and mix together. Drain the kritharaki, let cool, and fold into the egg mixture. Grease four oblong baking dishes with butter and add the remaining butter to the egg mixture. Spread the mixture over the fillets. Cook the fillets in a preheated oven at 180°C (convection oven) for 15 minutes. In the meantime, prepare the orange sauce. Squeeze the oranges and measure out 240 ml of juice. Heat the juice with 100 ml of water in a saucepan and thicken with cornstarch. Add the cream and season with thyme, salt, and pepper to taste. After the 15 minutes of baking, pour the orange sauce around the fillets and cook for another two minutes. Arrange in the casserole dishes and serve.