- 1 Fennel bulb
- 200 grams waxy Potatoes
- 2 Carrots
- 1 stalk Leek
- 1 Lemon (organic)
- 300 grams Redfish fillet
- 3 tablespoons Vegetable oil
- 100 milliliters Vegetable broth (or fish stock)
- 1 tablespoon Dijon mustard
- fresh Lovage (and dill with flowers)
- Iodized salt
- white Pepper
Rinse the fennel, trim and thinly slice. Peel the potatoes and carrots, rinse and thinly slice. Rinse the leek and cut into rings. Cut the lemon into wedges. Cut the fish into bite-sized pieces.
Heat 2 tablespoons oil in a wok and stir-fry the redfish for about 3 minutes. Set aside.
Add the remaining oil to the wok. Stir-fry the vegetables and lemon wedges for about 10-15 minutes, stirring occasionally. Gradually pour in the vegetable stock then mix in the mustard. Season with chopped herbs, salt and pepper. Return the fish to the wok and carefully fold into the vegetables.