- 800 g halibut fillet
200 g small fennel
4 tablespoonful olive oil
1 tablespoonful of lemon juice
1 tablespoonful coarse mustard
1 tablespoonful finely chopped red onion
1 tablespoonful finely chopped dill
2 tablespoonful sweet soy sauce
2 dl reduce calf --/bull gravy
1 dl white wine
Salt and pepper
Cut the halibut fillet in serving portions put in a in a grease fireproof tray. Roast it in the oven for 8 minutes on 200 degrees Celsius.
Cut the fennel in gross pieces and boil it tender in a mild-cured water (ca 8-10 minutes).
Boil the white wine, the reduce calf –/bull gravy, sweet soy sauce until it is pretty well-rounded sauce. Season to salt and pepper.
Mix red onion, mustard, dill, lemon juice and olive oil. Put it over the fish before serving.
Cut the tomato in two and roast it together with the fish.
Can bee served with potato, rice or pasta.