Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg carrot (s)
- 20 g butter
- 150 ml vegetable stock
- 1 bunch parsley
- 1 cup crème fraîche (creme cuisine)
- 1 tablespoon mustard
- 600 g fish fillet (s) (saithe)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into slices. Fry in the melted butter and season. Pour in the vegetable stock and cook for about 5 minutes.
- Wash and cut the parsley. Mix with the creme cuisine and mustard, season with salt and pepper.
- Cut the pollack into four pieces and season with salt and pepper. Stir half of the parsley cream mixture into the carrots. Pour into a baking dish and distribute. Place the fish on top and brush with the rest of the cream mixture.
- Cook on the 2nd shelf in a preheated oven at 200 ° C for approx. 15 minutes. Serve immediately.
- Boiled potatoes and a green salad go well with this.
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