Halibut Slices on Tomato Sauce

,salt, lemon, olive oil, whipping cream, pepper, nutmeg, white wine,paradeis pulp, kitchen herbs of Provence

sauté. Remove the stalks from the chard leaves, chop and sauté in vegetable fat with salt, pepper and nutmeg. Spread them evenly on the fish.

Mix an egg yolk with a little bit of whipped cream and put it on top as well. Cook everything together in the oven at 200 °C top heat until gratinated. Cut the onion into rings and fry. Cut the tomatoes into cubes and add them.

Season with herbs de Provence, paradeis pulp and a stock cube, extinguish with white wine and fill up with whipped cream. Refine the sauce with a spoonful of whipped cream and put it on a plate. Place the gratinated fish on top.

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