Fish: Halibut Fillet with Carrot and Coriander Cover and Curry Sauce

Peel the carrots and cut into 1 mm thin slices. Cut them into cubes or lozenges, then sweat them in butter until they are firm to the bite.

Mix the cold fish farce, carrots finely chopped coriander and saffron. Season with salt and pepper.

Salt the halibut, sprinkle pepper with lemon and spread the farce about 0.5 cm thick until it is smooth, then chill.

For the fich farce, remove the skin and bones from the pikeperch and cut into small cubes. Season the cream and the fish separately with salt and a splash of Tabasco in the freezer for about 1/2 hour.

Then put the fish mixture in the food processor and mix briefly with half of the cream. Then add the rest of the cream and mix again briefly. Season to taste with sherry, lemon juice and salt and pass through a sieve.

For the curry sauce, toss the shallots, banana and apple cubes in hot butter, add the Noilly Prat and simmer for 4 minutes. Then add the curry and fish and white wine sauce and cook for another 5 minutes. Mix in the mixer with the parsley and lemon balm and cook through put a sieve.

For the fish and white wine sauce, slowly bring the fish stock with the flour butter (for the flour butter knead 60 g butter and 60 g flour) and the wine to the boil, then reduce by half. Add the cream and creme fraiché and reduce again by a third. Season to taste with salt and lemon.

First fry the halibut fillets with the carrot side in olive oil for about 1 minute, then turn and cook in the preheated oven at 180 C °. Serve with the foamed curry sauce.

I would prepare the white wine fish sauce a day in advance, as well as the farce, you only need a small portion of it so you could cut everything in half beforehand, I have frozen the rest, otherwise it takes a long time.

As a side dish there was porcini mushroom risotto!