Summary

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

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Instructions

1. Peel the carrot, cut the fennel and carrot into small pieces. Cut two slices from the lemon and cut them in half.
2. 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.
3. Let it simmer for about 15 minutes with the lid on, then everything should be done.
4. This goes well with brown rice / wild rice or simply nothing at all.