Fish fillet on julienne vegetables in a herb cream cheese sauce

Ingredients for 4 servings:

• 800 g fish fillet(s), e.g. cod
• 3 m.-large carrot(s)
• 1 stalk leek, white and light green parts only
• 1 onion(s), diced
• 20 g butter
• ⅛ liter wine, white, dry
• 400 ml fish stock
• 100 ml cream
• 100 g cream cheese with herbs, good variety without thickener
• 1 tsp mustard, hot
• Salt and pepper, sugar
• 1 bunch of chives, cut into fine rolls
• 2 tbsp Clarified butter e.g. Frying the fillets, optional

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the fish fillet along the bone, then remove the bones and cut the halves into 12-15 cm long pieces. Set aside. Trim the carrots and leeks and cut them into 5 cm long julienne strips. Melt 20 g of butter in a large pan and sauté the onion. Then add the julienne strips and sauté them as well. Deglaze with wine and reduce slightly. Pour in the fish stock and cream, add a little salt, and simmer uncovered for about 7-8 minutes until creamy. Stir in the herb cream cheese. Season with mustard, salt, pepper, and sugar. Place the fillet pieces on the vegetables, season with salt, reduce the heat, and cover the pan. Simmer gently for 6-8 minutes, depending on the thickness of the fish pieces. Pour hot sauce over the fish pieces occasionally. The fish should still be slightly translucent. Stir the chives into the sauce, reserving a tablespoon. Season again. Serve with a wild rice mix or boiled potatoes and sprinkle with the remaining chives. Variation: You can also fry the fish fillet in clarified butter and then place it on the bed of vegetables. Note: I usually use more fish, cutting the pieces from the thick fillet for this recipe, and using the rest for something else, like fish cakes or a small fish soup.