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Fish on Vegetables
(1 vote)
Difficulty:
easy
Preparation:
40 min.
Preparation
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Ingredients
for
4
- Ingredients
- 1 shallot
- 250 grams carrots
- 250 grams Fennel
- 4 Perch fillet (each about 150 grams)
- salt
- 3 Tbsps lemon juice
- 1 Tbsp butter
- white peppers
- ½ tsp Curry
- 1 pinch Nutmeg
- 50 milliliters dry white wine
- 200 milliliters Vegetable broth
- 1 Tbsp clarified butter
- Pastry flour
- 50 grams Whipped cream
- fennel fronds
- 1 ripe, soft Pear
- Fresh herbs (for garnishing)
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.
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