In our In Good Shape report master chef Erich Häusler shows how to prepare meals for strong bones. He is making poached halibut filet on a bed of broccoli, fennel and leeks with pasta and cheese sauce.
Poached halibut filet on broccoli-fennel-leek bed with pasta and cheese sauce
Ingredients for one portion:
160 g halibut filet
100 g broccoli
80 g fennel
100 g leeks
80 g celery stalks
1 clove garlic
100 ml milk
50 ml cream
60 g parmesan cheese
2 tbs yogurt
80 g pasta
herbs: dill, estragon, chives, chervil, parsley to taste
100 ml vegetable broth
Peel and dice the shallot.
Wash the leek and cut into rings.
Remove the stalk from the fennel and cut into bite-sized pieces.
Slice the celery.
Chop the herbs.
Peel the garlic and cut into thin slices.
Cook the pasta in salt water until al dente.
Grate the parmesan.
Stir the yogurt until smooth.
For the vegetables: heat olive oil in a pot, cook the shallots and garlic until soft, add the vegetables and a little vegetable broth and steam for 4-6 minutes. Add the cooked pasta to warm it up and mix in the herbs.
For the fish: heat a little olive oil in a pan, add diced shallots, place the halibut on top and add a little vegetable broth. Cover and simmer gently for around 4 minutes.
For the sauce: boil milk and cream until reduced, stir in the parmesan cheese and add yogurt to finish
Serve on pre-warmed plates:
Arrange vegetables with the pasta in the middle of the plate. Place the steamed fish on top and cover with the cheese sauce.
Garnish with chives and freshly grated parmesan.
Recipe from chef Erich Häusler, owner of Kreativ-Küche Hamburg.