Fish Fillet on Vegetable Julienne in Herb Cream Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g fish fillet (s), e.. cod
- 3 medium carrot (s)
- 1 leek, only the white and light green
- 1 onion (s), diced
- 20 g butter
- liter ⅛ wine, white, dry
- 400 ml fish stock
- 100 ml cream
- 100 g cream cheese with herbs, ood variety without bindin aents
- 1 teaspoon mustard, hotter
- Salt and pepper, sugar
- 1 bunch chives, cut into fine rolls
- 2 tablespoon clarified butter z. Frying the fillets, optional
Print Recipe
Pin Recipe Instructions
- Cut the fish fillet apart along the bones, then cut away the bones and cut the halves into 12-15 cm long pieces. Put aside.
- Clean the carrots and leek and cut into 5 cm julienne.
- Melt 20 g butter in a large pan and sauté the onion. Then add the julienne and sweat it too. Deglaze with wine and let it boil down a little. Pour in the fish stock and the cream, add very lightly salt and simmer uncovered for approx. 7-8 minutes until creamy. Stir in the herbal cream cheese. Season to taste with mustard, salt, pepper and sugar.
- Place the fillet pieces on the vegetables, salt the pieces, turn the heat down and put a lid on the pan. Simmer gently for 6-8 minutes, depending on the thickness of the pieces of fish. Pour hot sauce over the pieces of fish from time to time. The fish should remain glassy a touch.
- Stir the chives into the sauce, keeping a tablespoon. Taste again.
- Serve with a wild rice mixture or boiled potatoes and sprinkle with the remaining chives.
- Variation: You can also fry the fish fillet in clarified butter and then place it on the bed of vegetables.
- Note: I usually take more fish, cut the pieces out of the thick pieces of fillet for this recipe and use the rest for something else, e.g. fish cakes or a small fish soup.
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