Halibut, Fried

How to make it

1. 1

   The fish is freed of skin and bones, cut into finger-thick slices, which are lightly flattened with a meat mallet or kitchen knife, and sprinkled with the mixed flour, pepper and salt.

2. 2

   The butter is browned in the frying pan, and the fish is fried in it; the pieces must be turned often.

3. 3

   When the fish has been taken out of the pan, the stock is stirred into the butter; this is brought to a boil and poured over the fish.

4. 4

   The cleaned, finely cut onion is browned separately in plenty of butter and poured onto the fish dish.