Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g carrot (s)
- 20 g butter
- Salt and pepper from the mill
- 100 ml vegetable stock
- 0.5 ½ bunch parsley
- 125 g crème fraîche
- 1 tablespoon mustard
- 350 g redfish fillet (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat. Butter a flat baking dish.
- Peel the carrots and cut into oblique slices. Sauté in butter for about 4 - 5 minutes. Season with salt and pepper. Pour in the vegetable stock, cover and finish cooking in about 5 minutes.
- Finely chop the parsley, except for something to garnish, and mix with the crème fraîche and mustard. Season with salt and pepper. Salt and pepper the fish.
- Put half of the carrots in the baking dish and spread half of the mustard sauce on top. Place the fish fillets on top and spread the rest of the carrots and the remaining cream on top. Bake in the oven on the second rack from the bottom for about 15 minutes. Serve garnished with parsley.
- Noodles go well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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