Boiled Halibut with Herb Sauce

1. rinse the halibut after it has cooled down. Tie the dill, parsley and lemon balm together with string. Place culinary herbs, white wine and peppercorns in a large saucepan. Fill with water to a level that will cover the fish later placed in it. Let the herb water boil. Lower the temperature and cook the fish for 20-25 minutes, until the meat can be removed from the bones.

For the sauce, rinse the kitchen herbs, shake off the water and chop all the kitchen herbs. Rinse the spring onions, chop the roots and hard dark green tubes and cut the onions into fine rolls.

3. Heat 20 g of butter in a bowl. Lightly sauté spring onions and kitchen herbs over medium heat. Extinguish with white wine and a quarter of a liter of water, season with salt, pepper and nutmeg. Make the sauce with the lid closed for 7 min. on medium heat. Knead remaining butter with flour and stir into sauce until creamy. Next, fold in the sour cream and season repeatedly. Serve the sauce hot with the fish.

Serve with boiled, peeled potatoes tossed in parsley and a Silvaner from the Rheingau.

my family and me, 4/95

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!

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