John Myers
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Halibut in Delicious Dill Mustard Sauce
The perfect halibut in delicious dill mustard sauce recipe with a picture and simple step-by-step instructions.
- 2 approx. 800 g Halibut fillets
- 2 Bay leaves
- 1 size Onion
- 60 g Flour
- 300 ml Vegetable stock
- 0,25 l White wine
- 200 ml Whipped cream 30% fat
- 2 tbsp Mustard medium hot
- 1 bunch Fresh dill
- Salt and pepper
- Sugar
- 1 Lemon organic
Annotation:
- This is the first time I’ve cooked halibut. I only know it smoked. In addition, Arnim helped me a lot. He cooked and I took photos. Because I think I’m hatching something.
On the pots, get set, go:
- We rinse the halibut briefly under cold water and then dry it with a paper towel. Cut once in the middle.
- In a saucepan, half a liter of water is boiled with bay leaves, salt, onion and two slices of lemon. When the water boils, insert the halibut slices and let them simmer softly to you. Not too long, because halibut disintegrates quickly too. I would say about 10 minutes.
- We prepared the sauce beforehand.
- First melt the fat, then add the flour and sweat lightly. Stir well.
- Now add the wine, the stock and the cream and stir well. Then simmer gently for about 10 minutes.
- After the 10 minutes, add the mustard, salt, pepper and sugar (you can leave out if you like). At the very end, mix in the dill.
- People, I say that was a poem! Now fill the preheated plate and put it in the throat :-))
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