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🍽️ Saibling in white wine sauce with vegetables

541 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 2 Onions
• 2 Stalks Celery
• 4 Mushrooms
• 4 Arctic Char fillets à approx. 150 g (kitchen-ready; with skin)
• Salt
• Pepper (from the mill)
• Lemon juice
• Olive oil
• 150 ml dry white wine
• 250 ml Fish stock
• 600 g waxy potatoes
• 2 tbsp Ghee
• 1 tbsp Butter
• 1 tbsp Flour
• 100 ml Whipping cream
• 2 tbsp freshly chopped herbs (e.g. Chervil, Dill, Tarragon)
• fresh herbs (e.g. Chervil, Dill, Tarragon)

Instructions

1. 1. Peel the carrots and onions.
2. 2. Wash the celery and remove tough fibers.
3. 3. Cut the carrots, onions, and celery into very small cubes.
4. 4. Clean the mushrooms.
5. 5. Wipe the mushrooms with a kitchen towel.
6. 6. Slice the mushrooms thinly or shave them.
7. 7. Wash the fish.
8. 8. Pat the fish dry with a towel.
9. 9. Season the fish with salt and pepper.
10. 10. Drizzle the fish with a little lemon juice.
11. 11. Heat 1 tbsp of oil in a hot pan.
12. 12. Sauté the prepared vegetables briefly in the hot oil.
13. 13. Deglaze the vegetables with the white wine.
14. 14. Season the mixture with salt and pepper.
15. 15. Get a soaked Romertopf (clay pot) ready.
16. 16. Distribute the vegetables in the Romertopf.
17. 17. Place the fish on top of the vegetables.
18. 18. Pour 150 ml of fish stock over the fish.
19. 19. Close the pot with the lid.
20. 20. Place the pot into a cold oven.
21. 21. Preheat the oven to 220°C with top and bottom heat.
22. 22. Cook the fish for approx. 35 minutes.
23. 23. Wash the potatoes until the water runs clear.
24. 24. Bring salted water to a boil.
25. 25. Boil the potatoes for approx. 25 minutes.
26. 26. Drain the potatoes.
27. 27. Shock the potatoes with cold water.
28. 28. Peel the cooled potatoes.
29. 29. Slice the potatoes into 1.5 cm thick slices.
30. 30. Heat clarified butter in a hot pan.
31. 31. Fry the potato slices until golden brown.
32. 32. Remove the fish from the pot.
33. 33. Remove the fish skin.
34. 34. Keep the fish warm.
35. 35. Strain the vegetables through a sieve.
36. 36. Set the strained vegetables aside.
37. 37. Melt the butter in a saucepan.
38. 38. Dust the melted butter with flour.
39. 39. Let the flour mixture take on a light color.
40. 40. Deglaze the flour mixture with the strained stock.
41. 41. Stir vigorously to avoid lumps.
42. 42. Add the cream and the remaining stock.
43. 43. Simmer the sauce for approx. 3 minutes.
44. 44. Fold the herbs into the sauce.
45. 45. Season the sauce with salt and pepper to taste.
46. 46. Distribute the vegetables onto serving dishes.
47. 47. Place the potato slices on the vegetables.
48. 48. Drizzle the vegetables with the sauce.
49. 49. Place the fish on top of the vegetables.
50. 50. Top the fish with the mushroom slices.
51. 51. Garnish the dish with fresh herbs.

Nutrition per serving

• kcal: 541
• Protein: 29 g · Fett/Fat: 29 g · Carbs: 33 g