Summary

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

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Instructions

1. 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.
2. Clean the carrots and leek and cut into 5 cm julienne.
3. 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.
4. 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.
5. Stir the chives into the sauce, keeping a tablespoon. Taste again.
6. Serve with a wild rice mixture or boiled potatoes and sprinkle with the remaining chives.
7. Variation: You can also fry the fish fillet in clarified butter and then place it on the bed of vegetables.
8. 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.