29 March 2017

Halibut, lemon-dillsauce


Preheat the oven at 200C. Peel some asparagus. Put frozen potatoes croquettes in the oven for 20 mins.
Boil some water for the veggies.
Get (per 2 pers.):  2 egg yolks, 3 tbsp lemon juice, 5 tbsp water, 100cc chicken stock, 2 full tsps Dyon mustard (at room temperature!)

Then its time to boil the carrots and asparagus for 15 mins.

In a sauce pan (on a low heat) whisk the egg yolks with the other ingredients till thick and frothy. Add some creme fraiche and whisk again. Turn off the heat and stir in 2 tbsp chopped dille and some pepper.

Now it's time to panfry the oiled halibut fillets: skin side down in a dry pan for about 5 mins till the skin it brown and crispy. Flip over and turn off the heat.

Serve as shown. I had some left over salmon mousse (recipe .18-3-2017) that went well with the asparagus

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