Captains Dinner Logo
to top

The halibut, which is a flounder

June 27th, 2018 | main dishes

The name is misleading, because strictly speaking, the white halibut is a flounder, because he is right-eyed. His body is brown-black and white on the “blind side”, hence the name. It can become incredible four meters long. Ours was not that big…

White halibut is one of our favourite fish. It comes along fine-aromatic while low-fat and the preparation in the oven is very simple. A feast, which is superfast on the table. Promised.

White halibut on leek

(serves 4 to 6)

1,200 g white halibut
rinse, pat dry, spice with salt and pepper
½ bunch of flat leave parsley
use stems as a whole, put leaves aside
2 small leeks
cut into rings
4 spring onions, as a whole
place the parsley, leeks and onions on a baking sheet lined with baking paper
2-3 TS olive oil
70 ml white wine
drizzle on the vegetable
place the fish with the white skin down on the vegetables, close the baking paper, cook at 190° C for about 25 minutes
125 g soft butter
parsley leaves, chopped
1 garlic clove, pressed
stir into a garlic butter, spice with salt and pepper
after the end of the cooking time, remove the black skin from the halibut, if it does not dissolve easily, cook the fish for a few minutes longer
spread with half the garlic butter, serve
use the remaining garlic butter for the underside of the fish

 

 

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

June 6th, 2018 | on the road

Palma de Majorca: Lunch in an Ancient City Palace

The Spanish island Majorca is a beautiful island. Many people know this. Therefore, unfortunately, it is often very crowded and busy. The inner courtyard of the Sant Francesc Hotel Singular, in the heart of Palma de Majorca with its excellent restaurant Quadrat [square] offers a fantastic oasis. The favorite shore leave of my captain in Palma:

read more
February 10th, 2018 | collaboration

New publication: “I love quinces”

Captain’s dinner publishes recipes in the new cookbook! Quinces are a (almost) forgotten fruit. Hardly anyone knows or uses this fruit today. Markus Wittur is committed to the preservation of ancient varieties of quince. The Franconian “Quince Savior” has published a unique and very personal recipe collection on this golden yellow fruit with a special, so beguiling scent. I’m glad that my recipes and photos are represented in this book.

read more
Exterior view of the Marc O'Polo beach casino in Herigsdorf on the island of Usedom January 11th, 2018 | on the road

Gourmet cuisine and brand clothing?

Fine dining at a concept store, that doesn’t match, never, ever – I thought. Until Tom Wickboldt and his team in his The O’ROOM on the German island Usedom convinced me of the opposite. And how! With this new restaurant, Wickboldt sets a culinary exclamation point, which makes the island from the gourmet point of view a lot more attractive.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.