Light Fish Pan with Fennel and Carrots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tuber fennel
- 1 carrot (s)
- 0.5 ½ lemon (n)
- 200 g fish fillet (s), e.. pollack, redfish or other types
- 100 ml juice (carrot)
- 1 dash cream
- dill
- salt and pepper
- Sugar, or sweetener
- mustard
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel the carrot, cut the fennel and carrot into small pieces. Cut two slices from the lemon and cut them in half.
- Put the oil in the pan and heat it up. Fry the vegetables briefly, deglaze with the carrot juice. Place the fish fillet on the vegetables, add a dash of cream and season the sauce with salt, fresh pepper, dill, sugar and mustard.
- Let it simmer for about 15 minutes with the lid on, then everything should be done.
- This goes well with brown rice / wild rice or simply nothing at all.
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