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🍽️ Steamed Fish with Vegetables

606 kcal · 30 min · 4 servings

Ingredients

• 400 g potatoes
• 300 g cod fillet
• 2 tbsp lemon juice
• 2 tbsp white wine
• 2 carrots
• 1 leek stalk
• 100 g celeriac
• 1 onion
• 2 tbsp butter
• 1 tbsp dill tips
• 3 tbsp crème fraîche
• 150 ml fish stock (jar)
• salt
• pepper (from the mill)
• nutmeg
• 3 tsp light sauce thickener (as needed)

Instructions

1. 1. Peel the potatoes.
2. 2. Place the potatoes in a pot of salted water.
3. 3. Cook the potatoes for about 25 minutes.
4. 4. Peel the carrots and the celery root.
5. 5. Cut the carrots and celery into small batons.
6. 6. Wash the leek thoroughly.
7. 7. Remove the green tips and root ends from the leek.
8. 8. Slice the white and light green parts of the leek into thin rings.
9. 9. Peel the onion.
10. 10. Dice the onion finely.
11. 11. Divide the fish into portion-sized pieces.
12. 12. Drizzle the fish pieces with lemon juice.
13. 13. Season the fish with salt and pepper.
14. 14. Heat butter in a large pot.
15. 15. Add the prepared vegetables to the hot butter.
16. 16. Sauté the vegetables for about 3 minutes.
17. 17. Season the vegetables with salt, pepper, and a pinch of nutmeg.
18. 18. Pour the fish stock over the vegetables.
19. 19. Place the fish pieces on top of the vegetables in the pot.
20. 20. Cover the pot with a lid.
21. 21. Cook the fish over low to medium heat.
22. 22. The cooking time is about 6 to 7 minutes.
23. 23. Carefully remove the fish and vegetables from the pot.
24. 24. Place the fish and vegetables on pre-warmed plates.
25. 25. Stir the crème fraîche into the remaining fish stock in the pot.
26. 26. Season the sauce with salt and pepper to taste.
27. 27. Heat the sauce briefly without letting it boil.
28. 28. Stir the chopped dill into the hot sauce.
29. 29. Thicken the sauce with a little light sauce binder if necessary.
30. 30. Serve the dish with the boiled potatoes and the sauce.

Nutrition per serving

• kcal: 606
• Protein: 41 g · Fett/Fat: 23 g · Carbs: 54 g