Halibut on Vegetables

Sprinkle halibut with juice of one lemon and stand in about 15 min. Cut the carrot into strips. Clean the onions, cut the dark green to about 15 cm and peel the bulbs. Cut the spring onions into strips. Cut the zucchini into thin slices.

Put the vegetables with the wine, butter and the instant soup in a wide, shallow saucepan, bring to the boil and steam for about 5 min with the lid closed until soft.

Place the halibut slices on top of the vegetables, sprinkle with salt and pepper and steam until tender in about 10 min with the lid closed.

Arrange vegetables and fish on a heated platter. Mix the curd cheese with the horseradish curd cheese, warm it up in a bain-marie and spread a little bit of it on the cooked fish. Add the remaining curd cheese.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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