Halibut with Lemon Sauce

Rinse fish, acidify with vinegar, sprinkle with salt and pepper on both sides. Butter 4 appropriately sized pieces of aluminum foil, place fish pieces on top, loosely close, cook in oven until done.

Circuit: 180 to 200 °C , 2nd slide bar v. U.

180-200 °C , convection oven 35-40 min.

Whip lemon zest, egg yolks, juice of one lemon, white wine and salt in a water bath until creamy. Slowly whisk in melted butter. Finally, add chopped chives. Place halibut chops on a warm platter, pour on sauce, serve with leaf salad and boiled potatoes.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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