Greenland halibut with tomato sauce and mustard cream

Ingredients

• 600 g (1 ⅓ lb) Greenland halibut
• 125 ml (½ cup) heavy cream (35%)
• 30 ml (2 Tbsp) old-style mustard
• For the tomato sauce:
• 30 ml (2 Tbsp) olive oil
• 1 onion
• 2 French shallots
• 800 g (3 ½ cups) tomatoes
• 3 ml (½ tsp) sugar
• Thyme to taste
• Basil to taste

Preparation

• Sauté the onion, shallots and garlic in oil. Add the tomatoes and spices.
• Cook for 20 minutes.
• Whisk the cream until stiff peaks form. Incorporate the mustard, salt and pepper.
• Spread 15 ml (1 Tbsp) of the cream and mustard mixture onto the fish. Salt and pepper.
• Put the fish under the broiler until it turns a creamy colour.
• Ladle or spoon the hot tomato sauce into the bottom of a deep dish and place the fish on top.