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Halibut fillets with caper souce

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Ingredients

  • halibut skinless fillets, 1kg
  • one lemon juice
  • 250 ml of white wine
  • 250 ml of water
  • 1 tablespoon of vinegar
  • 1/2 teaspoon of salt
  • 2 tablespoons of cream
  • 1/2 lemon
  • 1 tablespoon of sugar
  • 1 onion
  • 1 bay leaf
  • 2 tablespoons butter
  • few peppercorns, english herb
  • 1 tablespoon of flour
  • tablespoon of capers
  • 1 yolk

 

 HALIBUT BIT FRONT

A method of preparing

Wash the halibut fillets with water, let dry and sprinkle with lemon juice. Put away for 10 minutes. Boil water with wine, vinegar, salt, onion, pepper, english herb and bay leaves (in a large pot). Cook the maded decoction for about 5 min, then put in halibut fillets and heat it all on low temperature for about 15 minutes. Put the fish on a heated dish and place in a warm place. Then pour over the sieve the lefted decoction. In a second pot dissolve butter with added flour, mix and roast into light brown colour. Combine the roasted butter with decoction. Add the capers, season (with salt and sugar). Mix the cream - first with the yolk, then with 2 tablespoons of hot sauce. Remove the pot from the heat and apply a cream sauce with yolk. Cover the halibut fillets with sauce and decorate with lemon slices.

BON APPETIT!


 

 

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