Fish casserole with vegetables

Ingredients for 2 servings:

• 300 g fish fillet(s) of sea fish (e.g. salmon, cod, redfish)
• 3 large carrots
• 200 g celery
• 2 stalk(s) leeks
• 2 tbsp clarified butter
• 300 ml whipped cream, long-life
• ½ lemon(s) or lime
• possibly sauce thickener, lighter
• n. B. Herbs for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick and tasty

Wash the fish fillet (you can cut it even smaller if necessary) under running water, pat dry with kitchen paper, season with salt, pepper and lemon juice and set aside. Halve the leeks lengthwise and wash, peel the carrots and celery and also wash them briefly. Cut the vegetables crosswise into approx. 6 cm long pieces and then into fine strips. I first slice the carrots and celery thinly using a slicer and then into fine strips – it’s quick, easy and clean. Heat clarified butter in a large, deep frying pan (a wok works best), add the vegetables and sauté for approx. 5 minutes, turning frequently, season with salt and pepper. Now put half of the vegetables in a baking dish, place the fish on top and cover with the remaining vegetables. Pour the cream over the whole thing (if you like, you can stir 1 teaspoon of light sauce thickener into the cream) and bake in an oven preheated to approximately 190°C for about 30 minutes. Finally, garnish with some fresh herbs and serve. It’s really quick and delicious. Feel free to play around with the vegetables and quantities. Serve with simple boiled potatoes or tagliatelle pasta.