Fish Fillet with Lemon Butter Sauce and Fennel – Carrots – Oranges – Vegetables

Summary

Ingredients

• 4 medium fish fillet (s) (salmon, pangasius or tilapia)
• some salt and pepper
• some flour
• olive oil
• 3 carrot (s)
• 2 tuber / s fennel
• 1 onion (s)
• 3 orange (s)
• 5 large potatoes, floury
• Milk and cream
• 1 pinch (s) nutmeg
• Parsley, finely chopped
• Herbs, frozen (8 herbs)
• 2 tablespoon flour
• 2 tablespoon butter
• 1 lemon (s)
• 1 dash white wine, drier
• sugar
• some dill, fresher, chopped, or 2 tablespoon frozen
• 0.5 liter ½ fish stock or broth
• some cream

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Instructions

1. Fresh fish fillets, wash, pat dry and set aside. Peel and quarter the potatoes, place in cold water with salt and bring to the boil.
2. Clean the carrots, fennel and onions and cut into fine, thin strips approx. 5 cm long and 5 mm thin (julienne). Peel the oranges generously so that the white skin is completely removed. Catch any escaping juice and fillet the oranges. Squeeze the remaining juice from the oranges and add to the orange fillets. Briefly sweat the vegetable strips in a pan with a little olive oil and season with salt and pepper, then place in an ovenproof baking dish brushed with olive oil. Spread the orange fillets on top and pour the juice over them. Cover with aluminum foil and place in the oven at 170 ° C on the middle rack for about 25 minutes.
3. For the sauce, melt 2 tablespoons of butter in a saucepan, add 2 tablespoons of flour and let it take some color while stirring. Remove the saucepan from the heat and deglaze the roux with white wine and a little broth. Now it is time to stir as much as you can. That looks very lumpy at first! It is important that no boiling liquid is added and that broth is only added in portions until the desired consistency is reached. Now season with salt, pepper, sugar, lemon juice and cream. Add finely chopped dill and keep the sauce warm, do not let it boil again.
4. When the potatoes are soft, drain and mash well, add milk and a little cream until the porridge has a nice creamy consistency and season with salt and nutmeg. Stir in the finely chopped herbs and keep the puree warm.
5. Season the fish with salt and pepper and turn in flour. Knock off the flour well and fry the fish in a pan with a little olive oil for 3-5 minutes on each side over medium heat, depending on the strength.
6. It is best to arrange the vegetables and mashed potatoes on preheated plates, pour a mirror of sauce on the plate and place the fried fish on top. Garnish with a sprig of dill.
7. I swear to you, you will turn any fennel hater with the vegetable side dish.

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