Halibut fillet with salt and steam for 20 minutes.
Rinse the mushrooms well, cut into pieces and fry in a small amount of oil for 5 minutes. Then add the chopped onion to the mushrooms, all the spices, whole sprigs of dill and pour the wine, stew for 10 minutes.
When the wine is boiled in half, pour in the cream and cook for another 2 minutes.
Remove star anise and dill from the sauce. Place the sauce in a blender and beat until smooth. Pour the finished fish sauce and serve.
Halibut fillet with mushroom sauce is very tasty, tender and juicy. The dish is low-calorie and at the same time very satisfying, it can be served with any side dish, fresh salad or as an independent dish. The recipe is very simple, if you don’t have a double boiler then just place it over the pan with boiling water full.