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1,25 kg halibut.
0,17l milk.
400gr. butter.
0,25kg. lemon.
0,05l milk cream.
1 bunch parsley.
62,50gr butter.
1 jar Avosnerja Guacamole.
Recipe:
Dip halibut fillets in milk for some minutes. Season and flour fillets. Sauté them in a buttered pan with some olive oil.
Once cooked, remove from heat add lemon juice, milk cream and fumet. Once it has been reduced, add the rest of the butter until the sauce begins to thicken. Then finally add picked parsley.
Place halibut fillets on a plate. Pour the sauce on top and accompany them by exquisite Avosnerja guacamole.
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