Fish with Vegetables and Creamy Sauce

Peel the carrots and onions, and clean the celery. Dice into small pieces. Clean and thinly slice the mushrooms.

Rinse the fish under cold water, pat dry, and season with salt, pepper, and lemon juice.

Heat the oil in a pan. Add the vegetables, and sauté over medium heat for 2-3 minutes. Add the wine, season with salt and pepper, and place in a watered clay pot. Lay the fish in the pot with 150 ml (approximately 5 ounces) of fish stock. Cover and transfer to a cold oven. Heat the oven to 220°C (approximately 430°F) and cook for 35 minutes.

Rinse the potatoes, then cook for 25 minutes in boiling salted water. Remove from the water, peel, and cut into 1 1/2 cm (approximately 1/2 inch) slices.

Heat the clacrified butter in a frying pan, then add the potatoes and cook until golden brown over medium heat.

Remove the fish from the clay pot and remove the skin. Keepthe fish warm, and set aside with the vegetables.

Melt the butter in a saucepan. Add the flour, cook for 3 minutes, then ass the vegetables. Stir in the milk and remaining fish stock. Simmer for 3 minutes until thickened.

Rinse, dry, and chop the herbs. Mix into the sauce and season to taste with salt and pepper.