Fish on Vegetables

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Fish on Vegetables
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
1 shallot
250 grams carrots
250 grams Fennel
4 Perch fillet (each about 150 grams)
salt
3 tablespoons lemon juice
1 tablespoon butter
white peppers
½ teaspoon Curry
1 pinch Nutmeg
50 milliliters dry white wine
200 milliliters Vegetable broth
1 tablespoon clarified butter
Pastry flour
50 grams Whipped cream
fennel fronds
1 ripe, soft Pear
Fresh herbs (for garnishing)
How healthy are the main ingredients?
carrotFennelWhipped creamshallotsaltCurry

Preparation steps

1.

Peel shallot and chop finely. Peel carrots and cut diagonally into thin slices. Rinse fennel and cut into bite-sized slices. Rinse and pat dry fish, season with salt and lemon juice. Heat butter in a pan and saute shallot, carrots and fennel until soft. Season with salt, pepper, curry powder and nutmeg. Add wine and vegetable stock to the pan.

2.

Simmer, covered, for about 10 minutes. Heat clarified butter in a frying pan. Pat dry fish and coat with flour, cook until golden on both sides. Add cream to the vegetables and season to taste. Add fennel leaves and mix well. Rinse and quarter pear, core and add to vegetables. Arrange vegetables on plates and top with fish. Garnish with herbs and serve.