Fish casserole à la Marquise I

Ingredients for 4 servings:

• 800 g fish fillet(s), fresh or frozen (thawed)
• 1 lemon(s), juice
• 1 carrot(s), cleaned, cut into pieces
• ½ stalk(s) leek, thinly trimmed, cut into rings
• 1 piece(s) celeriac, cleaned, finely chopped
• 200 ml white wine
• salt and pepper
• 1 tbsp butter
• ½ stalk(s) leek, thinly trimmed, cut into rings
• 50 g mushrooms, cleaned, weighed, thinly sliced
• 4 tbsp dry vermouth (Noilly Prat)
• n. B. Sauce thickener, light
• 200 ml cream

Instructions

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

The classic version, topped with vermouth and cream sauce

Drizzle the fish with lemon juice and let it simmer for 20-30 minutes. In the meantime, prepare the stock. Place the vegetables in a large pan, add the white wine, season with salt and pepper, and bring to a boil. Reduce the heat and add the fish fillets to the pan. Cover and let simmer for 5-10 minutes. Butter an ovenproof dish and carefully place the fish in it. Preheat the oven to 220 degrees Celsius. Pour the cooking stock through a sieve and collect it, squeezing the vegetables well. Reduce the stock to 100 ml. For the sauce, heat the butter in a non-stick pan, add the leek rings and mushrooms, and sauté covered for 10 minutes. Remove the lid, increase the heat, and allow the liquid in the pan to reduce. Add the reduced fish stock and vermouth to the pan and bring the sauce to a boil. Stir in the sauce thickener, then the cream and bring the sauce back to a boil. Season with salt and pepper. Spread the sauce over the fish and place the dish on the middle rack of the oven. Bake the fish for 10-15 minutes. Serve with wholegrain rice, baguette, or boiled potatoes.