Redfish fillet in chervil sauce
- 100 g potatoes
- Salt
- 70 g carrot
- 70 g Celeriac
- 50 g Leeks
- 2 EL Crème légère
- 3 EL vegetable broth (instant)
- 2 piece (s) (120 g) Redfish fillet
- Pepper
- lemon juice
- 1/2 TL Margarine
- 3-4 stem (s) Chervil
- 1/2 TL Sauce binder
25 minutes
easy
- 1.
- Peel and wash the potatoes and cook them in salted water for about 20 minutes until soft. Peel and wash the carrot and celery and cut into thin slices, then thin strips. Clean and wash the leek and cut into thin strips.
- 2.
- Let the crème légère and 2 tablespoons of the stock simmer in a saucepan for about 2 minutes. Wash fish,Pat dry and season with salt, pepper and a little lemon juice. Melt the margarine in a flat wide saucepan.
- 3.
- Briefly sauté the vegetable strips, season with salt and deglaze with 1 tablespoon of stock. Place the fish on top and cook covered for 3-4 minutes over a medium heat. Wash the chervil, shake dry and chop finely, except for a leaf for garnish.
- 4.
- Add the chervil to the sauce and season with salt, pepper and a little lemon juice. Tie with sauce binder. Arrange the fish on the vegetables and pour the sauce over them. Garnish with chervil. Add the potatoes.
1 person approx.:
- 300 kcal
- 1260 kJ
- 27 g protein
- 11 g fat
- 20 g carbohydrates
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