Summary

Ingredients

• 250 g fish fillet (s) (plaice), frozen or fresh
• 1 leek
• 2 carrot (s)
• 1 tuber fennel
• 2 tablespoon cream cheese with herbs
• 150 ml water
• 1 teaspoon vegetable stock, extract or paste
• 3 teaspoons oil
• 1 teaspoon butter
• salt

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Instructions

1. Thaw the plaice fillet (fresh fish can of course also be used), wash and pat dry.
2. Clean the leek and cut into fine rings. Peel the carrots, cut off the ends, halve lengthways and cut into 2 - 3 mm thick slices. Cut off the fennel bulb at the top and bottom, halve lengthways and then cut into thin slices (about as thick as the carrots).
3. Heat 2 teaspoons of oil in a pan, fry the vegetables while stirring. Deglaze with water, stir in vegetable stock and bring to the boil again, then simmer over low heat until the vegetables are firm to the bite. Stir in the herb cream cheese and season to taste.
4. Heat 1 teaspoon oil and 1 teaspoon butter in a second pan, fry the plaice fillets on both sides over a medium heat until cooked, lightly salt.
5. Rice goes well with this.