Halibut with Potatoes and Bechamel

Step 1

Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20-25 minutes. Drain and rinse in cold water, then drain again and keep warm. Meanwhile, rinse chives, shake dry and cut into rolls.

Step 2

Melt butter in a saucepan, sprinkle with flour, mix, leave briefly to thicken and then pour in fish and poultry stock. Mix well using a whisk, so that lumps do not form. Season with salt, pepper and nutmeg and simmer for 10-15 minutes over medium heat.

Step 3

Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Stir chives into the sauce and season with lemon juice.

Step 4

Coarsely chop smoked halibut. To serve, arrange cooked potatoes on a warm plate, place fish on potatoes and cover with the sauce. Garnish with freshly ground pepper and lemon zest.