4 slices halibut
8 oz peas
8 oz carrots
8 oz asparagus
6 oz fresh mushrooms
1 tbsp flour
2 oz melted butter
4 oz white wine
5 tbsp fresh cream
salt and pepper to taste
Soak your Romertopf Fish Baker in cold water for about 30 minutes.
Rinse the halibut with cold water, pat dry and drizzle with fresh lemon juice.
Sprinkle with salt and pepper, to taste.
Place halibut in the Romertopf
Pour half the melted butter over the fish.
Place carrots and peas around the fish, lay the asparagus on top.
Cover and place in a cold oven, cook at 400°F for about 25-35 minutes.
Preparing the Sauce
Peel and chop the onion.
Chop the mushrooms.
Melt the remaining butter in a saucepan.
Add onions and lightly saute, add mushrooms.
When mushrooms are soft, sprinkle in the flour and wine.
Stir, bring to the boil and season.
Remove from heat and stir in the cream.
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