Halibut on a bed of vegetables with mustard sauce and small potatoes

Ingredients for 4 servings:

• 700 g halibut, ready to cook
• Butter for frying
• 1 small leek(s)
• 2 large carrots
• 1 bulb(s) of fennel
• 2 shallots
• 2 tbsp butter
• 1 jar white wine
• 600 g potatoes, small
• Salt
• 2 shallots
• 1 tbsp butter
• 100 ml cream
• 1 tbsp mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Portion out the fish, fry briefly in butter and set aside. Season with salt and pepper. Clean the leek, carrot and fennel and cut into thin strands or grate finely. Peel the shallots and cut into small cubes. Spread out 4 pieces of foil, arrange some of the vegetables on them, place the fish on top and cover with the remaining vegetables. Pour in the wine and wrap the foil thoroughly so that nothing can leak out. Preheat the oven to 180°C (top/bottom heat) and cook the fish for approx. 15 minutes. Cook the potatoes in salted water. Remove the fish from the oven, open it and collect the stock. Peel the shallots and dice them. Sauté them in the butter, deglaze with the stock and bring to the boil. Add the cream and bring to the boil once. Season with mustard and salt if desired.