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Pike Fillet with Butter Sauce, Carrots and Potatoes

Pike Fillet with Butter Sauce, Carrots and Potatoes

40 min.
Time:
Ingredientsfor  
Ingredients
350 grams carrots
300 grams waxy potatoes
500 grams Pike fillet
salt
white peppers
½ tsp sugar
2 Tbsps lemon juice
150 milliliters vegetable stock
2 Tbsps butter (for cooking)
1 Tbsp cold butter (diced)
How healthy are the main ingredients?
carrotpotatosugarsalt
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Preparation
1.

Sprinkle the pike fillets with lemon juice and set aside. Peel the potatoes and cook in salt water until soft about 25-30 min., depending on size. Peel carrots, trim so a small remnant of greenery remains, sauté in 1 tablespoon butter, pour in 100 ml (1/2 cup) of vegetable stock and cook until al dente.

2.

Pat the fish fillets dry and cook in the remaining butter on both sides. Season fish with salt and pepper, pour in the remaining vegetable stock and infuse for 2-3 minutes. Strain the fish broth, season and mix in a blender with the cold butter cubes for a sauce. Top fish with butter sauce and serve with vegetables.

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