Fish fillet with exotic turmeric vegetable sauce

Ingredients for 2 servings:

• 1 onion(s), red
• 2 garlic cloves
• 150 g parsnip(s)
• 150 g carrot(s)
• ½ small leek(s)
• 1 tbsp oil
• 1 piece(s) turmeric root (turmeric finger), fresh
• 300 ml water or vegetable stock
• 1 tbsp cornstarch
• 100 ml cream
• herbal sea salt
• Sea salt and pepper
• possibly chili
• e.g. carrot greens or parsley
• 2 large pollock fillets
• 1 tbsp oil
• salt and pepper
• lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and dice the onion, garlic, parsnips, and carrots. Wash the leek and cut into half rings. Sauté the onion, leek, and garlic in oil. Add the vegetables and then water or vegetable stock. Peel, grate, and stir in the turmeric. Simmer for 15-20 minutes, until the vegetables reach the desired consistency. Mix the cornstarch with the cream and add. Bring to a boil. Chop the carrot tops or parsley. Add and season to taste. Season the fish fillet and sauté or fry in oil. Serve the fish on top of the sauce. Serve with rice or carrots and a salad.