Steamed halibut with pepper and mustard sauce

Ingredients for 2 servings:

• 1 fish (halibut), ready to cook, without head and tail (approx. 600 g)
• ½ lemon(s), the juice
• Salt
• Black pepper, freshly ground
• 200 ml fish stock
• 200 ml wine, white, dry
• 200 ml cream
• 1 bunch parsley, chopped
• 1 tsp pepper, green, pickled
• 2 tsp mustard, medium hot
• 2 cloves garlic
• 1 onion(s)
• 1 bay leaf

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the fish into 6 steaks, then clean, season with salt, and pepper. In a pot fitted with a steamer basket, bring the stock and wine to a boil with the onion, garlic, and bay leaf. Hang the basket with the fish in the stock, cover, and steam for about 8 minutes. Keep the fish warm. Remove the vegetables and bay leaf from the stock and bring it to a boil. Add the cream and continue cooking. Add the mustard and green pepper. Thicken the sauce with a little cornstarch, add the chopped parsley, and season to taste. Arrange the fish on a saucepan, garnishing with parsley if desired. Serve with rice or small new potatoes and salad. I like to serve it with iceberg lettuce with mandarin oranges and yogurt dressing.