Halibut 'en papillote' with fennel, tomato and samphire, served with leek à la Mornay

Name: Halibut 'en papillote' with fennel, tomato and samphire, served with leek à la Mornay
Ingredients: 80 ml Fish sauce; 100 ml White wine; 50 g Samphire; 75 g Leek; 50 g Diced tomatoes; 160 g Halibut fillet; 1 fennel; 40 g Butter; 1 Bay leaf; Lemon; 1 Thyme sprig; 1 Leek; Salt; 40 g Butter; 20 g Flour; 250 Whole milk; 50 Cream 35%; 60 g Gruyère; 1 Egg yolk; White pepper; Nutmeg; Lemon juice; 20 g Parmesan

Halibut en papillote with fennel, leek, zucchini, tomato and samphire, served with charred leek à la Mornay.

Ingredients

80mlFish sauce

100mlWhite wine

50gSamphire

75gLeek

50gDiced tomatoes

160gHalibut fillet

1fennel

40gButter

1Bay leaf

Lemon

1Thyme sprig

1Leek

Salt

40gButter

20gFlour

250Whole milk

50Cream 35%

60gGruyère

1Egg yolk

White pepper

Nutmeg

Lemon juice

20gParmesan

Preparation

Fold the baking paper to the desired size.
Cut the vegetables to the desired size.
Briefly stew the vegetables, fennel, leek, zucchini, and samphire in a little butter. Then add the samphire and diced tomatoes.
Place the vegetables in the papillote.
Lightly salt the fish and add pepper to taste.
Place the fish on top of the vegetables.
Make a sauce from white wine, fish stock, butter, thyme, bay leaf, and lemon juice to taste. Heat briefly and let it reduce slightly. Add to the papillote.
Cook for about 5 minutes at 180°C, until a core temperature of 48–52°C is reached.