1. Poach halibut steaks in water with diced onion, carrot and parsnip, peppercorns, bayleaf and salt for 10 minutes.
2. Transfer the fish to a buttered earthenware dish, sprinkle with chopped onion, chopped dill, crushed fennel seeds and a little saffron or turmeric, moisten with cream and steam for 10 minutes.
3. Make a risotto with the fish cooking liquor with the addition of a little saffron.
4. Serve the fish accompanied by the rice, sprinkled with grated zest of lemon.