Redfish fillet in chervil sauce

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 800 g Potatoes
  • 400 g Carrots
  • 400 g Celeriac
  • 200 g Leeks (leek)
  • 8 TABLESPOONS Light cream
  • 100 ml Vegetable broth
  • 4 (à 100 g) pieces redfish fillet
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Lemon juice
  • 4 TSP Butter or margarine
  • 3-4 Stem(s) Chervil
  • 2 TEASPOONS Sauce thickener

Directions

  1. 1

    Peel, wash and halve the potatoes and cook them in boiling salted water for 6-8 minutes in a pressure cooker at level 2 until soft. Peel and clean carrots and celery and cut them first into thin slices, then thin strips.

  2. 2

    Wash the leek and cut into thin strips. Simmer crème légère and 8 tbsp. broth in a saucepan for about 2 minutes. Wash the fish, pat dry and season with salt, pepper and a little lemon juice. Drain the potatoes, remove from the pot and keep warm.

  3. 3

    Wash the pressure cooker and melt the fat. Briefly sauté the vegetable strips, season with salt and deglaze with 2 tablespoons of stock. Place the vegetables in the perforated steamer tray. Place fish on top, set the cooking indicator to level 1 and heat the pot with 2/3 of the stove power.

  4. 4

    As soon as the green ring appears, the cooking time of 2 minutes begins. Wash the chervil, shake dry and chop finely, except for one leaf for garnishing. Add the chervil to the sauce and season to taste with salt, pepper and a little lemon juice.

  5. 5

    Bind with sauce thickener. Arrange the fish on the vegetables and pour the sauce over them. Garnish with chervil. Add potatoes.

Nutrition Facts

KCAL
370 kcal
CARBS
34 g
FATS
15 g
PROTEINS
26 g

Categories & Tags

Main DishesDietFish