Summary

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

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Instructions

1. 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.
2. Wash and cut the parsley. Mix with the creme cuisine and mustard, season with salt and pepper.
3. 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.
4. Cook on the 2nd shelf in a preheated oven at 200 ° C for approx. 15 minutes. Serve immediately.
5. Boiled potatoes and a green salad go well with this.