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Whole fish with pasta and beurre blanc

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Whole fish with pasta and beurre blanc

A little fresh tarragon (ca. 1/4 bdt.)
Salt
1tbspCold butter
1 1/2dlWhite wine
1/2dlCream
1/2tspPeppercorn
150gCarrots sliced julienne)
400gGreenland halibut
400gPasta

Instructions for Whole fish with pasta and beurre blanc

To prepare the Whole fish with pasta and beurre blanc recipe, please follow these instructions:

Cookie ingredients are boiled together, and the halibut is steamed for approx. 3-5 min. The layer is then cooked to half. Cream added. The sauce is seasoned and finely chopped esdragon added. The sauce is smoothed with cold butter. The carrots are steamed and come in the sauce.

The pasta is boiled according to the regulations and served to the halibut with the sauce.

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