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🍽️ Baked Wels with Creamy Ginger-Carrot Sauce

601 kcal · 30 min · 4 servings

Baked Wels with Creamy Ginger-Carrot Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Divide the wels fillet into suitable portions.
  2. 2. Season the fish pieces with salt and pepper.
  3. 3. Drizzle the fish with lemon juice.
  4. 4. Grease a baking dish well with butter.
  5. 5. Place the fish in the prepared dish.
  6. 6. Preheat the oven to 180 degrees Celsius.
  7. 7. Pour 100 milliliters of fish stock over the fish.
  8. 8. Cover the baking dish.
  9. 9. Bake the fish in the oven for 20 minutes.
  10. 10. Peel the carrots while the fish is cooking.
  11. 11. Slice the carrots into thin rounds.
  12. 12. Wash the coriander thoroughly.
  13. 13. Dry the coriander leaves.
  14. 14. Finely chop the coriander leaves.
  15. 15. Peel the shallots.
  16. 16. Peel the garlic clove.
  17. 17. Peel the ginger.
  18. 18. Finely chop the shallots, garlic, and ginger.
  19. 19. Heat butter in a pan.
  20. 20. Sauté the chopped vegetables and ginger in the hot butter.
  21. 21. Sprinkle sugar over the mixture.
  22. 22. Caramelize the sugar briefly.
  23. 23. Add the carrot slices to the pan.
  24. 24. Pour in the remaining fish stock.
  25. 25. Cook the carrots for 10 minutes over low heat.
  26. 26. Remove some carrot slices for garnishing.
  27. 27. Pour Prosecco into the pan.
  28. 28. Stir in the crème fraîche.
  29. 29. Add two-thirds of the chopped coriander leaves.
  30. 30. Bring the sauce to a brief boil.
  31. 31. Blend the sauce until smooth.
  32. 32. Season the sauce with salt and pepper to taste.
  33. 33. Take the fish out of the oven.
  34. 34. Place the fish fillets on the plates.
  35. 35. Pour the warm sauce over the fish.
  36. 36. Garnish with the reserved carrot slices.
  37. 37. Sprinkle the remaining coriander on top.
  38. 38. Serve the dish immediately.

Nutrition per serving