Fish fillet with lemon butter sauce and fennel, carrots, oranges and vegetables

Ingredients for 4 servings:

• 4 m.-sized fish fillet(s) (salmon, pangasius or tilapia)
• some salt and pepper
• some flour
• olive oil
• 3 carrots
• 2 bulbs of fennel
• 1 onion(s)
• 3 oranges
• 5 large potatoes, floury
• Milk and cream
• 1 pinch of nutmeg
• Parsley, finely chopped
• Frozen herbs (8 herbs)
• 2 tbsp flour
• 2 tbsp butter
• 1 lemon(s)
• 1 shot of dry white wine
• Sugar
• some dill, fresh, chopped, or 2 tbsp frozen
• ½ liter fish stock or broth
• some cream

Instructions

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

Wash fresh fish fillets, pat dry, and set aside. Peel and quarter the potatoes, then place them in cold, salted water and bring to a boil. Trim the carrots, fennel, and onion and cut them into fine, thin strips (julienne strips), approximately 5 cm long and 5 mm thick. Peel the oranges generously, removing all the white pith. Retain any juice that may run out and fillet the oranges. Squeeze the remaining juice from the oranges and add it to the orange segments. Briefly sauté the vegetable strips in a pan with a little olive oil, season with salt and pepper, then place them in an ovenproof baking dish greased with olive oil. Arrange the orange segments on top and pour the juice over them. Cover with aluminum foil and place in the oven on the middle rack at 170°C for about 25 minutes. For the sauce, melt 2 tablespoons of butter in a saucepan, add 2 tablespoons of flour, and stir until lightly browned. Remove the pan from the heat and deglaze the roux with white wine and a little stock. Now stir as much as you can. It will look very lumpy at first! It’s important not to add any boiling liquid and only add stock a little at a time until the desired consistency is reached. Now season with salt, pepper, sugar, lemon juice, and cream. Add finely chopped dill and keep the sauce warm; do not let it boil any longer. When the potatoes are soft, drain and mash well, add milk and a little cream until the mash has a nice, creamy consistency. Season with salt and nutmeg. Stir in the finely chopped herbs and keep the mash warm. Season the fish with salt and pepper and coat in flour. Shake off the flour well and fry the fish in a pan with a little olive oil over medium heat for 3-5 minutes on each side, depending on the thickness. Arrange the vegetables and mashed potatoes on warmed plates, pour a layer of sauce onto the plate, and place the fried fish on top. Garnish with a sprig of dill. I swear, this vegetable side dish will win over even the most fennel-haters.