Summary

Ingredients

• 800 g fish fillet (s) (preferably Victoria perch, because it stays nice and firm!)
• 4 carrot (s)
• 4 bell pepper (s) (yellow, orange and red)
• 4 stalks celery
• 3 small zucchini
• 1 handful mushrooms, fresh
• 1 chilli pepper (s), red
• some flour
• 0.25 liter ¼ vegetable stock
• 1 dash white wine
• 2 packs bearnaise sauce
• Lemon juice from 1-2 lemons
• olive oil
• Fish seasoning (preferably from Holland)
• Herbs, fresh (parsley, dill etc.)

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Instructions

1. Cut the fish fillet into not too small cubes, season with salt, pepper and fish seasoning and place in lemon juice. Wash and clean the vegetables and cut into not too small cubes.
2. Heat the olive oil in the pan and fry the vegetables one after the other (takes about 15 minutes); season with salt and pepper.
3. Remove the fish from the lemon juice and dust with a little flour. Heat the olive oil in a second pan and fry the fish in it. Deglaze with the stock and wine, let it steep briefly, then add the vegetables and carefully stir in the Bearnaise sauce.
4. Mix with the fresh chopped herbs before serving.
5. Basmati rice and dry white wine or rosé go well with it.