Halibut Fillets in White Wine Sauce

Sprinkle halibut fillets on both sides with juice of one lemon and season with salt. Leave to soak for a few minutes, then dry with kitchen roll. Mix flour, paprika powder and salt well, roll the fish fillets in it on both sides. Melt butter in a frying pan, fry fillets briefly on both sides, remove from fat and drain well. Pour white wine over the roast residue, boil. Season with salt, perhaps just as much with ½ soup cube. Stir whipping cream into sauce, bring to a boil. Place halibut fillets in the sauce. Bring to a boil again briefly, remove from heat and simmer with lid on. For the side dish, add salt, long grain rice, water, onion and butter in the Kelomat and cook for 6 minutes until soft. Arrange 2 halibut fillets and one scooped unit of long-grain rice per unit. Baste fish and long grain rice with a little sauce. Garnish with cherry tomatoes and parsley.

White wine

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