Summary

Ingredients

• 700 g redfish fillet (s) or cod or pollack fillet
• 500 g potato (s)
• 1 carrot (s)
• 2 onions)
• 1 zucchini
• 150 ml sour cream, creme fraiche
• 400 ml fish stock
• salt and pepper
• Herbs, e.g. 8-herb mixture TK
• some butter
• some olive oil
• 3 teaspoons mustard

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Instructions

1. Wash the fish fillet and pat dry. Dice the onions, potatoes, carrots and zucchini. Heat a little butter and a dash of olive oil in a saucepan, fry the vegetables in it (approx. 2-3 minutes) and then deglaze with the fish stock. Add the mustard, salt, pepper and herbs. Let simmer for approx. 8 minutes without the lid.
2. Now place the fish fillets on the vegetables in the saucepan and let simmer for about 10 minutes (put the lid on!). Season the fish fillets with salt and pepper to taste. As soon as the fillets are done, take them out and season the vegetables with the sour cream (if necessary thicken them a little). Of course, you can also use real cream - but then it doesn`t get so sour.
3. Arrange the vegetables on plates and arrange the fish fillets on top.