← All recipes

🍽️ Halibut with Potatoes and Béchamel Sauce

432 kcal · 30 min · 4 servings

Ingredients

• 600 g waxy potatoes
• salt
• 1 bunch chives (approx. 30 g)
• 30 g butter
• 3 tbsp flour
• 300 ml fish stock
• 300 ml poultry stock
• nutmeg
• 1 untreated lemon
• 600 g smoked halibut

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes in half or into quarters.
3. 3. Cook the potatoes in boiling salted water for 25 to 30 minutes.
4. 4. Wash the chives under running water.
5. 5. Shake the chives dry.
6. 6. Cut the chives into fine rings.
7. 7. Heat the butter in a pot.
8. 8. Sprinkle the flour over the hot butter.
9. 9. Stir the butter and flour together well.
10. 10. Let the mixture change color briefly.
11. 11. Deglaze the mixture with the fish and poultry stock.
12. 12. Whisk the sauce vigorously with a whisk.
13. 13. Make sure no lumps form.
14. 14. Season the sauce with salt, pepper, and nutmeg.
15. 15. Simmer the sauce over medium heat for 10 to 15 minutes.
16. 16. Wash the lemon under hot water.
17. 17. Peel the lemon skin in fine strips (zest).
18. 18. Squeeze the juice from the lemon.
19. 19. Stir the chives into the sauce.
20. 20. Taste the sauce with a little lemon juice.
21. 21. Break the fish into coarse pieces.
22. 22. Drain the cooked potatoes.
23. 23. Let the potatoes steam dry for a moment.
24. 24. Warm the plates.
25. 25. Arrange the potatoes, sauce, and fish on the plates.
26. 26. Grind fresh pepper over the dish.
27. 27. Garnish the dish with the lemon zest.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 432
• Protein: 43 g · Fett/Fat: 13 g · Carbs: 33 g