Steamed Halibut with Coffee Foam

A bean recipe for every taste:

Rinse the halibut, dry it, inspect it for any bones and remove them. Finely dice the onions and gently sauté in a tiny bit of olive oil until translucent. Remove the stems from the washed chard and sauté them in pieces with the onions. Deglaze with a little white wine and sauté for about 1 minute. Rub a large piece of aluminum foil with the garlic clove and a tiny bit of olive oil. Mix the chard stems with the finely chopped walnuts and spread evenly on the foil. Place the halibut piece on top, season with pepper & salt and top with the briefly blanched chard leaves. Spread some coffee beans evenly on top and wrap the foil. Bake in the oven at about 160 C° for about 20 min.

Sauce:

Cut the shallot into cubes and sauté in the butter. Stir in the flour and extinguish with a little fish stock or milk. A shot of coffee liqueur (e.g. Kalua) would be ideal. Simmer for about 2 minutes and add the espresso. Blend to a foam and spread evenly over the halibut. Serve with: buttered tagliatelle or celeriac mashed potatoes.

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