Food for Healthy Bones - recipe from our show "Food as medicine"

Poached halibut filet on broccoli-fennel-leek bed with pasta and cheese sauce

Ingredients for one portion:

160 g halibut filet

1 shallot

100 g broccoli

80 g fennel

100 g leeks

80 g celery stalks

1 clove garlic

100 ml milk

50 ml cream

60 g parmesan cheese

2 tbs yogurt

80 g pasta

herbs: dill, estragon, chives, chervil, parsley to taste

100 ml vegetable broth

olive oil

sea salt

Preparation:

Peel and dice the shallot.

Wash the leek and cut into rings.

Remove the stalk from the fennel and cut into bite-sized pieces.

Slice the celery.

Chop the herbs.

Peel the garlic and cut into thin slices.

Cook the pasta in salt water until al dente.

Grate the parmesan.

Stir the yogurt until smooth.

Cooking:

For the vegetables: heat olive oil in a pot, cook the shallots and garlic until soft, add the vegetables and a little vegetable broth and steam for 4-6 minutes. Add the cooked pasta to warm it up and mix in the herbs.

For the fish: heat a little olive oil in a pan, add diced shallots, place the halibut on top and add a little vegetable broth. Cover and simmer gently for around 4 minutes.

For the sauce: boil milk and cream until reduced, stir in the parmesan cheese and add yogurt to finish

Serve on pre-warmed plates:

Arrange vegetables with the pasta in the middle of the plate. Place the steamed fish on top and cover with the cheese sauce.

Garnish with chives and freshly grated parmesan.

Recipe from chef Erich Häusler, owner of Kreativ-Küche Hamburg.