Redfish fillet with carrots and mustard cream

Ingredients for 2 servings:

• 500 g carrot(s)
• 20 g butter
• Salt and pepper from the mill
• 100 ml vegetable stock
• ½ bunch parsley
• 125 g crème fraîche
• 1 tbsp mustard
• 350 g redfish fillet(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Preheat the oven to 200°C (top/bottom heat). Butter a shallow casserole dish. Peel the carrots and slice diagonally. Sauté in butter for about 4-5 minutes. Season with salt and pepper. Pour in the vegetable stock, cover, and cook for about 5 minutes. Finely chop the parsley, reserving a little for garnishing, and mix with the crème fraîche and mustard. Season with salt and pepper. Season the fish with salt and pepper. Place half of the carrots in the casserole dish and spread half of the mustard sauce on top. Place the fish fillets on top and spread the remaining carrots and cream on top. Bake in the oven on the second rack from the bottom for about 15 minutes. Garnish with parsley and serve. Pasta goes well with the fish.