Fish fillet with a leek and mushroom topping

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1.

Clean the leek, wash and cut into fine rings. Peel, wash and thinly slice the carrots. Clean the mushrooms, wash them if necessary and cut them into slices

2.

Heat 1 tablespoon of oil in a large pan. Fry the mushrooms brown in it, turning. Season with salt and pepper,

3.

remove. Heat 1 tbsp oil in the frying fat. Sauté the leek and carrots in portions. Add a good 1/4 l of water and stock. Bring to the boil and cook covered for about 10 minutes. Season to taste with salt and pepper.

4.

Wash the fish, pat dry, cut into 4 pieces if necessary. Drizzle with lemon juice. Approx. Remove 5 tbsp leek and mix with the mushrooms

5.

Pour the leek and carrot mixture with the stock into a large baking dish. Salt the fish and put on it. Spread the leek and mushroom mixture onto the fish as a topping. Sprinkle with seeds. Spread the fat in flakes on top

6.

Bake for 15-20 minutes in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Possibly. cover after approx. 10 minutes. Wash the dill and cut finely, except for something to garnish. Sprinkle the fish with dill. Garnish with lemon and dill flags