Heilbutt unterm Sahneberg



  • Fillets of halibut laid in a buttered baking dish, sprinkled with onions sweated in bacon fat and covered with parcooked lean bacon rashers, covered with a white wine court bouillon and baked at 165°C until the fish is firm. Served topped with a velouté sauce made with the cooking liquor into which whipped double cream has been folded, sprinkled with grated cheese and browned under a very hot grill.