Fish – Vegetables – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g carrot (s)
- 500 g fennel
- 120 g sprin onion (s)
- 1 clove garlic
- 600 g redfish fillet (s)
- 4 tomato (s)
- 2 tablespoons oil
- Salt and pepper, from the mill
- 300 ml vegetable stock
- 4 tablespoon crème fraîche
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Peel and wash the carrots. Clean and wash the fennel and spring onions. Peel the garlic. Rinse the fish and pat dry. Scald tomatoes with hot water, peel off the peel, core and cut into wide wedges. Cut the carrots diagonally into thin slices. Halve the fennel lengthways and cut into thin wedges. Cut the spring onions into fine rings.
- Heat the oil in a wide pan. Fry the carrots, fennel and spring onions in it. Press the garlic through the press. Salt and pepper the vegetables. Pour in the vegetable stock and stir in the crème fraîche. Simmer over medium heat for 3 to 4 minutes without a lid.
- Cut the fish fillet into not too small pieces, season with a little salt and pepper. Place pieces of fish on top of the vegetables. Drizzle everything with lemon juice. Cover the fish pan and cook for about 5 minutes. Add the tomatoes just before the end of the cooking time.
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