📝 About This Recipe
This elegant dish celebrates the pristine white flesh of the Atlantic Halibut, a prized catch in Northern German coastal cuisine. The fish is pan-seared to a golden crust and served alongside a velvety Riesling reduction and a traditional 'Kartoffel-Gurken-Salat'. This recipe perfectly balances the richness of the cream sauce with the bright, vinegary crunch of the classic German sides.
🥗 Ingredients
The Halibut
- 4 portions Halibut Fillets (approx. 180g each, skin-on preferred)
- 1 teaspoon Sea Salt (fine)
- 1/2 teaspoon White Pepper (freshly ground)
- 2 tablespoons Clarified Butter (Butterschmalz) (for high-heat searing)
- 1/2 piece Lemon (for a final squeeze)
Riesling Cream Sauce
- 1 piece Shallot (finely minced)
- 150 ml Dry German Riesling (high quality)
- 200 ml Heavy Cream (cold)
- 30 grams Cold Butter (cubed)
- 1 tablespoon Fresh Chives (finely snipped)
German Potato-Cucumber Salad
- 600 grams Waxy Potatoes (like Yukon Gold, boiled in skins and peeled)
- 1/2 piece English Cucumber (thinly sliced)
- 100 ml Vegetable Broth (hot)
- 3 tablespoons White Wine Vinegar (or apple cider vinegar)
- 1 teaspoon Dijon Mustard (smooth)
- 2 tablespoons Fresh Dill (chopped)
👨🍳 Instructions
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1
Boil the potatoes in salted water until tender (about 20 minutes). Drain, let them cool slightly so you can handle them, peel off the skins, and slice into 0.5cm thick rounds while still warm.
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2
In a large bowl, whisk together the hot vegetable broth, vinegar, mustard, salt, and pepper. Toss the warm potato slices into this dressing so they absorb the liquid.
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3
Slice the cucumber thinly (use a mandoline if available). Salt the slices lightly, let sit for 5 minutes, squeeze out excess water, and fold them into the potatoes along with the fresh dill.
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4
Pat the halibut fillets extremely dry with paper towels. This is the secret to a perfect crust. Season both sides with salt and white pepper.
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5
For the sauce: In a small saucepan, sauté the minced shallots in a tiny bit of butter until translucent. Pour in the Riesling and simmer until reduced by half.
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6
Add the heavy cream to the wine reduction. Simmer on medium-low heat for 5-8 minutes until the sauce coats the back of a spoon.
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7
Heat a heavy-bottomed skillet or stainless steel pan over medium-high heat. Add the clarified butter.
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8
Place the halibut in the pan (skin-side down if skin is on). Press down gently with a spatula for 10 seconds to ensure even contact. Sear for 3-4 minutes without moving the fish.
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9
Carefully flip the fish once the edges look opaque. Sear for another 2-3 minutes depending on thickness. The internal temperature should reach 52°C (125°F) for a moist finish.
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10
While the fish rests for a minute, finish the sauce: Whisk the cold butter cubes into the hot cream sauce to create a glossy emulsion. Stir in the chives.
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11
Plate a generous mound of the potato-cucumber salad. Lean the halibut fillet against it.
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12
Drizzle the Riesling cream sauce around the fish, garnish with a sprig of dill, and serve immediately with a lemon wedge.
💡 Chef's Tips
Always use a waxy potato variety for the salad to prevent it from becoming mushy. If your halibut is very thick, you can finish it in a 180°C (350°F) oven for 3 minutes after the initial sear. Don't skip drying the fish; moisture is the enemy of a golden-brown crust. When making the sauce, ensure the cream is reduced sufficiently before adding the cold butter to prevent separation. If Riesling is too sweet for your taste, a dry Weissburgunder (Pinot Blanc) works beautifully as a substitute.
🍽️ Serving Suggestions
Pair with a chilled glass of the same dry Riesling used in the sauce. A side of steamed white asparagus (Spargel) is a classic seasonal accompaniment. Serve with a small bowl of fresh lingonberry jam for a traditional tart contrast. Sparkling mineral water with a slice of lemon cleanses the palate between the rich sauce and the fish. A light garnish of radish sprouts adds a peppery crunch to the final presentation.