Steamed halibut with white asparagus

Shopping List for 4 adults

800 g halibut fillets without skin and bones 20 white asparagus 1 big onion 1 clove garlic 1 red hot chili pepper 1 twig lovage 2 twigs parsley 4 twigs coriander for garnish Salt, white pepper and sugar 1 glass of white wine 2 glasses of water only for the fish pot 2 tablespoons white wine vinegar or 1 lemon 1 glass of real Hollandaise sauce 1 kg new potatoes 200 g butter

I am an angler in Scandinavia Home Recipe No. 38 Steamed halibut with white asparagus Ingredients in the picture is for 2 people

Procedure without liability in a fish pot: Buy 2 large fillets of halibut, this is approx. 800 g. Sprinkle a little salt and white pepper over and cut each fillet into 4 pieces. Come wine, water, vinegar and chopped herbs in a big fish pot. Add grid and adjust the water so it reaches the grid. Put the fish on the grid and put a lid on. Bring to the boil and simmer for 5 minutes. Turn off the heat and let the fish soak under lid for about 15 minutes. It is important with a good lid that closes tightly when the fish steam cooked. Hint: Put the pot with Hollandaise sauce on top of the fish pot. In the oven: If you do not have a large fish pot, you can cook the fish in the oven. Put a strong tin foil in the bottom of a dish, drizzle a little olive oil over and put the whole fish on. Sprinkle a little salt and white pepper over along with the spices and some pats of butter. Put a few slices of lemon on the fish and add a glass of white wine. Wrap the fish well and put it in a 180 °C oven for 20 minutes. Then take it out and leave it wrapped for 5 minutes before serving. The new potatoes scraped with gloves with knobs. See the picture under Seven "cool" fried herring in vinegar brine with new potatoes. Boil them for 15 to 18 minutes in slightly salted water. White asparagus peeled from head downwards. Cut the bottom off the fresh white asparagus approx. 2 to 3 cm up. The asparagus bundled with cotton yarn and placed vertically with their heads up in an asparagus pot. Heads should not be covered with water. If you do not have an asparagus pot, use one big plain pot where asparagus can be tilted with their heads above water. Put the lid on tightly, so that the heads are steamed tender. Put them in boiling water with salt, sugar and a little lemon juice and cook for approx. 5 minutes. Remove the pot from the heat and add a little cold water. Let the asparagus soak for approx. 5 minutes before serving with melted butter and grated cheese. Warm Hollandaise sauce gently in a small saucepan; put the saucepan on the lid on some of the other things that boils. Serving: Serve fish, potatoes, asparagus, as shown in the picture and add some Hollandaise sauce over the base of the asparagus. Garnish: I can recommend to decorate with coriander leaves. Drink: Cool white wine. An Argentine Chardonnay is appropriate for the dish. Hint: I used a glass Hollandaise sauce from Beauvais, but later found out that my fishmonger have home made Hollandaise sauce. Please check with your fishmonger. Alternative: Are you not happy with Hollandaise sauce, try clarified butter over the asparagus. Sprinkle with grated cheese or freshly grated horseradish. "Clarified butter": Is butter, where the whey is skimmed off.