Breaded Halibut Fillets with Hazelnut Dip

Have fun preparing this mushroom dish!

Boil egg (1) until soft, rinse and peel. Open the egg, spoon out the yolk and put it in a small wide-mouthed dish, chop the egg white and put it aside.

Stir juice of one lemon and mustard through egg yolk, season with cumin, pepper, salt and cayenne pepper. While stirring continuously with a hand mixer or whisk, gradually add the hazelnut oil – this will create a solid mayo. Stir in crème fraîche and chopped egg white, season to taste and leave to cool with lid closed.

Finely crumble the toast in a blitz chopper – if the toast is too fresh, dry it briefly in the stove beforehand. Break egg (2) into a deep dish and mix with a fork.

Halibut fillet first cut in half lengthwise and then into small squares. Season with salt and pepper, turn in flour to the other side, tap a little bit. Pull fish pieces through egg and finally roll in bread crumbs.

Fry halibut pieces in a coated frying pan with oil and butter for two to three minutes on both sides until golden brown. Drain briefly on kitchen roll and serve with hazelnut dip.

Serve with a potato salad with fried mushrooms and a cucumber salad with lots of lemon balm.

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