Halibut with sage on roasted beetroot salad and pine nuts

Ingredients for 4 servings:

• 700 g beetroot, washed and cleaned
• 4 fish fillets (halibut), 150 g each
• 1 bunch sage (leaves), washed, dried, amount as desired
• 1 lime(s), alternatively lemon
• 150 g light crème fraîche
• 1 bunch of chives
• 1 medium-sized red onion(s), peeled, cut into thin rings
• some balsamic vinegar cream
• some salt and black pepper, freshly ground
• some olive oil
• 1 piece(s) butter
• 1 handful of pine nuts

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Peel the beetroot, cut into large slices, lightly salt, and bake in the oven at 200°C for 20 minutes. Remove the beetroot from the heat, let it cool briefly, then mix well with the chopped chives, a dash of olive oil, a little pepper and salt, the chopped red onion, and the balsamic vinegar. Stir a good pinch of salt and a generous squeeze of lime juice into the crème fraîche. Lightly score the skin-side down of the halibut fillets and rub with lime juice, pepper, and salt. Place the fillets skin-side down in the pan and fry in the olive oil for about 3 minutes, until the skin is crispy. Then turn and fry for another 1 minute. Add the sage leaves to the pan, sprinkle with a light pinch of salt, and toss everything well for 1 minute. Remove the pan from the heat, drizzle a little butter on the fish and sage leaves to soften, and drizzle with the remaining lime juice. Briefly toast the pine nuts in a pan. Divide the beetroot salad among four plates and add one halibut fillet with the sage leaves to each plate. Drizzle the pan juices over the salad, place a dollop of the crème fraîche mixture on each fillet, scatter the pine nuts on top, and drizzle with a little more olive oil, if desired. Serve immediately.