Halibut with asparagus and mushrooms and "quick potato"

Ingredients for 2 servings:

• 1 fillet(s) of white halibut approx. 400g
• 2 tbsp Clarified butter, for frying the fish
• n. B. Flour
• salt and pepper
• 250 g asparagus
• 250 g mushrooms
• 10 stalks of chervil, finely chopped
• 1 tbsp Clarified butter, for frying the vegetables
• 2 tbsp cream, or Cremefine
• 2 m.-sized potatoes
• 2 m.-large tomato(s)
• 1 tsp thyme, dried
• 1 tbsp olive oil, for frying the quick potato

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Asparagus and mushroom vegetables with chervil and potato pieces with tomato and thyme

First, bring a small pot of salted water to a boil and add the two potatoes for about 15 minutes. Wash the halibut fillet, pat dry, and portion it. Season with salt and pepper, then dust both sides very thinly with flour. Set the fillets aside for frying at the end. Peel the asparagus and cut it into 2 cm pieces. Clean the mushrooms and slice them into 0.5 cm thick slices. Heat one tablespoon of clarified butter until very hot and fry the mushroom slices. After about 5 minutes, salt the mushrooms and add the asparagus. Fry for another 5 minutes and add the finely chopped chervil and cream. The vegetables should not be allowed to cook any further. The potatoes, which have now been boiling for 15 minutes, must now be peeled and cut into 1 cm cubes. The tomatoes are also cut into 2 cm pieces and the cores are removed. Heat olive oil in another pan, add the potato and tomato pieces, salt, pepper, and thyme, and fry for 10 minutes. Finally, fry the prepared halibut fillets for about 3 minutes on each side. Serve one halibut fillet, 3 tablespoons of vegetables, and 3 tablespoons of quick-cooked potatoes per person.