Summary

Ingredients

• 500 g fish fillet (s), loach fillet (or fillet accordin to personal taste)
• salt and pepper
• 750 g broccoli
• 1 large carrot (s)
• 2 tablespoon butter
• 3 tablespoon almond (s), ground
• 4 tablespoon tomato paste
• 1 clove garlic, very finely chopped
• 200 ml vegetable broth, strong
• 50 g crème fraîche
• 3 tablespoon horseradish
• dill
• Lemon juice

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Instructions

1. Wash the fish fillet, pat dry. Season with salt, pepper and lemon juice.
2. Divide the broccoli into small florets and cook in the vegetable stock until just under cooked (5-7 minutes). Drain, collecting the vegetable stock. Let the broccoli cool slightly. Grease a baking dish, layer broccoli. Peel the carrots and grate roughly over the broccoli.
3. Melt the butter in a saucepan, briefly toast the ground almonds, add the tomato paste, stir and deglaze with 200 ml of the vegetable stock. Simmer over medium heat for about 10 minutes, stirring frequently. Then mix in the horseradish, creme fraiche, salt and pepper.
4. Place the marinated fish fillets on top of the vegetables, pour the horseradish tomato sauce over them and bake in the oven at 200 ° for about 30-35 minutes.
5. Wash and chop the dill and sprinkle on the dish before serving.
6. Seasonal vegetables can also be used in this recipe, such as: B. tomatoes, zucchini, spinach, Swiss chard, etc.