Halibut with Colorful Vegetables

Sauté in olive oil and add a flake of butter. Sauté the onion slices in butter, add white wine, simmer and season with sugar, pepper, salt, thyme and a pinch of nutmeg.

Blanch the cauliflower roses in salted water and sauté the tourned zucchini crescents in olive oil.

For this, our wine expert recommends a 96 Riesling quality wine ‘dry’, Weingut Baron zu Knyphausen from the Rheingau.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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