Fillet of Halibut with Two Sauces

Name: Fillet of Halibut with Two Sauces (Fillet de flétan aux deux sauces)
Cuisine: Swiss
Ingredients: 4 fillets of halibut, about 150 g (5 oz) each, skinned and boned; 2 large yellow peppers; 2 large red peppers; 25 g (1 oz) shallots, finely chopped; 2 small cloves of garlic, skinned and crushed; a few sprigs of thyme; 600 ml (1¼ pt) fish stock, plus about 400 ml (14 fl. oz) for steaming; salt and freshly ground pepper; salt and freshly ground pepper

Fillet de flétan aux deux sauces

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Vegetable sauces marry happily with fish, as they are natural in flavour, do not overpower the flavour of the fish itself, and look good.

Ingredients

4 fillets of halibut, about 150 g (5 oz) each, skinned and boned
2 large

Europe
France
Switzerland
Fish course
Pescatarian
Gluten-free
Low carb
Low fat
High protein
Keto
Low calorie

Method

Wash and trim the peppers and cut into large pieces.
Sweat the shallots and garlic in a non-stick frying pan over a gentle heat without browning.
Divide the shallot mixture between two saucepans.
Add the yellow peppers to one pan and the red peppers to the other.
Divide the thyme and the 600ml (1¼ pt) fish stock between the two pans.