Bosch HSLP751UC 取り扱いマニュアル

Seafood Dishes

48

1 lb. halibut
Salt
White pepper
Juice of half a lemon
3 fennel bulbs, ¾ lb. each
1¼ cups fish or vegetable broth
Barely ½ cup white wine

2

⁄

3

 cup heavy cream

   

2

2

Rinse the fish under cold, running water, pat dry and cut into pieces. Season with 
salt and pepper and drizzle with 1 – 2 tbsp. lemon juice. 

Trim the fennel, rinse and cut lengthwise into eighths. Set a few fennel fronds aside. 
Put the fish stock and wine into the baking pan and add ¼ tsp. salt. Add the fennel 
and steam as indicated.

Boil cream and broth to reduce slightly to thicken. Season with salt, pepper and 
lemon juice.

Add the sauce and fish fillets to the fennel and steam as indicated. Finely chop the 
fennel fronds and sprinkle into the stew before serving.

Serve with wild rice.

Serves 4
Per serving approx. 370 kcal, 18 g fat, 18 g carbohydrates, 34 g protein