Spring Panfish with Chervil Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g potato (s)
- 1 bunch carrot (s)
- 2 bunch spring onion (s)
- 150 g suar snap peas
- 1 bunch chervil
- 50 g butter, soft
- 2 tablespoon flour
- 500 g fish (hake)
- 1 lemon (s), juice it
- 2 tablespoons oil
- 200 ml white wine, dry
- 1 teaspoon vegetable stock
- 200 g whipped cream
- Flour
- salt and pepper
- Paprika powder
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them with their peel in salted boiling water, then let them cool down a little.
- Wash the carrots and spring onions, clean into 3 cm long sticks or pieces. Clean the sugar snap peas and cut in half diagonally. Blanch the vegetables in boiling salted water for 3 minutes. Rinse in cold water and drain, season with salt and pepper.
- Chop the chervil except for a few leaves for garnish. Knead with butter and flour and put in the refrigerator.
- Peel and quarter the potatoes and fry them in the oil, season with salt, pepper, paprika and, if you like, a little caraway seeds.
- Wash the fish, pat dry and marinate with lemon juice, pepper and salt. Cut the fish into pieces and turn in the flour. Fry them all around in the hot oil until crispy.
- For the sauce, pour wine into the pan, season with broth and bring to the boil. Pour in the cream, bring to the boil again and thicken with the chervil butter. Then heat the fish, potatoes and vegetables in the sauce for 5 minutes. Garnish with the remaining chervil.
- You can of course swap vegetables or herbs according to your needs and taste, but that`s how I like it best.
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