Fish fillet on a bed of vegetables with dill cream sauce

Ingredients for 4 servings:

• 4 fish fillets (e.g. pollock, Nile perch, pangasius fillet, etc.)
• 1 bunch of soup vegetables (leek, celery and carrot)
• 1 lemon(s)
• salt and pepper
• 1 bunch dill, fresh
• 50 g butter
• 50 g flour
• 200 ml cream
• 250 ml vegetable stock
• lemon juice if needed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the soup vegetables and cut into fine strips. Blanch in boiling water for about 2 minutes, then plunge into cold water. Thinly slice the lemon. Spread out 4 pieces of aluminum foil (each large enough to wrap the fish) and arrange the vegetables on top. Place the fish fillets on top, season with salt and pepper, and then place the lemon slices on top. Fold the aluminum foil over the fish and seal it tightly – it should be airtight. Bake in a preheated oven at 200°C for about 20 to 25 minutes. During this time, melt the butter in a saucepan and add the flour. Let it boil briefly, then deglaze with the cream. Then add the vegetable stock, season with salt and pepper. Finally, clean the dill, finely chop it, and add it. If you like it a little more tangy, you can add a little lemon juice at this point. Arrange the fish and vegetables on plates and drizzle with some of the sauce. Serve with boiled potatoes.