Halibut on Vegetables

Clean fish, acidify. Clean, rinse and cut vegetables into bite-sized pieces. Sauté in hot fat, season and extinguish with wine. Season the fish with salt and steam on the vegetables for about 15 minutes. Peel tomatoes, cut into quarters, remove seeds and cut into cubes. Steam tomato cubes for 3 min. Remove fish, keep warm for a short time. Stir double cream and cornstarch. Use to thicken vegetables, season to taste. Arrange fish on vegetables. Garnish with lemon slices and dill to taste.

Serve with boiled potatoes.

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

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