Halibut with Leaf Spinach on Mint Sauce

Cook the fish stock in the oven at 170 degrees, except for a few tablespoons. Add the whipped cream and continue cooking until the desired consistency is reached. Season with salt, pepper and lime juice. Briefly boil the mint leaves in the sauce and crush finely. Blanch spinach and rinse with salted iced water, drain. Brush a stainless steel plate with butter. Season halibut with salt and pepper, place on the plate and pour a little white wine. Cook in the oven at 170 degrees for about 9 minutes. Toss spinach in hot butter. Pour the halibut with the mint sauce. Add the spinach. Serve with potato gratin.

Our wine recommendation: The tender halibut takes a back seat to the bitter spinach leaves. The potato gratin enhances the aroma and spiciness. The wines served with it should therefore have a mild acidity due to their maturity and be a little bit fragrant: Nobling Spätlese – dry mature Riesling Auslese – medium dry

Our tip: Use young, tender spinach from the farmers’ market!

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