Plaice on a bed of herbs and vegetables

Ingredients for 2 servings:

• 400 g fish fillet(s) (plaice fillets)
• ½ tsp lemongrass, chopped
• 1 chili pepper(s), chopped
• 1 garlic clove(s), chopped
• 15 g ginger, chopped
• ½ lime(s), zest
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 4 tbsp olive oil
• 1 tbsp olive oil
• 2 carrots
• 1 leek
• 1 small onion(s)
• 2 tbsp fresh herbs (tarragon, oregano, thyme, parsley)
• 250 ml cream (25% fat)
• 1 tbsp crème fraîche
• 100 ml vegetable stock or fish bouillon
• 100 ml white wine
• possibly salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the ingredients for the marinade in a shallow baking dish. Pat the fillets dry and coat both sides in the marinade. Then refrigerate the fillets in the dish for at least 15 minutes, preferably 30 minutes. For the vegetables, peel the carrots and cut into fine strips, trim the leek and also cut into fine strips. Finely chop the onion and herbs and sauté with a little olive oil. Add the cream, crème fraîche, and stock, season with salt and pepper, and set aside. Remove the plaice from the refrigerator, let some of the marinade drain off, and sear it vigorously in a frying pan for 2 minutes on each side. Normally, no additional oil is needed in the pan. Keep warm on a plate in the oven. Sauté the vegetables in the same pan, discarding any excess fat, deglaze with the white wine, and simmer, covered, for 8-10 minutes until soft. The liquid should almost be reduced. Make a herb cream sauce from the remaining ingredients and add it to the vegetables. Simply heat it through. Spread the vegetables on a plate in a flat layer and arrange the fillets on top.