FRIED FILLETS OF HALIBUT
WITH BEETROOT SAUCE

Ingredients (for 4 people)

800 grams of halibut
olive oil
150 grams of spinach
200 grams of leeks
40 grams of butter
salt and pepper

For the sauce:

3 medium beetroots
50 grams of sugar
100 grams of butter
1 dl of vinegar
5 dl of fish stock
salt and pepper

How to...

Cut the fillets of halibut into strips and season. Fry gently in very hot oil and allow to finish in the oven.
Peel the beetroots and cut into squares of 3 x 3 mm. Caramelize the sugar in a frying pan and add two teaspoons of butter, the vinegar, the beetroots, and the fish stock. Keep cooking until the beetroot is soft. Add the rest of the butter and season.
Slice the leeks. Wash the spinach. Place both into a frying pan, add a little water, butter, salt and pepper.
Serve the halibut on the beetroot sauce, garnished with spinach and leeks around the plate.