Fish with beetroot sauce

Ingredients for 4 servings:

• 800 g fish fillet(s) (pike-perch or halibut) with skin
• 100 g red onion(s)
• 5 tbsp butter
• 1 tbsp olive oil
• 100 ml beetroot juice
• 1 pinch of sugar
• Salt
• Pepper, freshly ground
• 1 tbsp vinegar (raspberry vinegar)
• 1 tbsp flour

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the zander fillet or halibut, pat dry, and cut into four equal pieces. Peel the onions and slice thinly. Place 3 tablespoons of butter in the freezer. Heat 1 tablespoon of butter and 1 tablespoon of oil in a small saucepan and sauté the onions. Add the beetroot juice and sugar. Bring to a boil briefly and simmer gently for another 15 minutes. Season with salt, pepper, and raspberry vinegar. Season the fish pieces with salt and pepper and dust with a little flour on both sides. Heat 2 tablespoons of butter in a pan until foamy, then fry the fish skin-side down, basting with butter frequently, turning and cooking until golden brown. Stir the cold butter from the freezer into the sauce and serve with the fish.