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Ingredients (2 persons):
- 250 gr halibut filet, cut in 2
- 75 gr shrimps
- 2 anchovi filets
- 3 tbsp sour cream
- shallot, chopped finely
- 150 mL white wine or vermouth
Preparation:
- cook halibut for
5 minutes in white wine/vermouth and shallot; place in buttered oven-proof pan; heat oven to 400 F (200 °C)
- take slotted spoon or laddle and take fish from pan
- add anchovi filets and shrimp, cook until reduced to 1/2
- add sour cream, cook until cream
- pour sauce over fish in pan
- bake for 200 minutes
- serve on vegetables immediately. I used 1 cup of broad beans (from garden, blanched and frozen). I decorated with 1 spear of asparagus cut into fine slices.
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