Baked halibut with chicken sauce

Ingredients for Baked halibut with chicken sauce

Instructions for Baked halibut with chicken sauce

To prepare the Baked halibut with chicken sauce recipe, please follow these instructions:

Cut leeks and mushrooms in thin slices. Put the vegetables in oil on a pan until the liquid is evaporated. Season with salt and pepper.

Divide the two thawed butterdish plates (or filodej) into 4 pieces and roll them very thin until they are almost "transparent". Put a halibut fillet in the middle of each piece of butterdej (or filodej)

Put the vegetables on top of the fish and sprinkle the esdragon on. Grab the butterfly around the fish and close it well. Lay the butterflies on a baking sheet with baking paper. Pour the fish into the oven at 200 degrees for 25-30 minutes. If the dough becomes too brown along the way, silver paper can be left over.

Put the potatoes on boiling water. Cut the Christmas salad in half and steam them in leached salt for approx. 5 minutes, until they are still crispy in consistency.

Make the capersauce by getting margarine, flour and fish bouillon in a thick pot, and boil it through whipping. Add capers and season with salt and pepper.

Serve the butterflies with potatoes, capersauce and steamed Christmas salad.