Fish fillet with hazelnut crust on a bed of vegetables

Ingredients for 4 servings:

• 4 fish fillets (e.g. zander fillets, 150 – 200 g each)
• 100 g hazelnuts, chopped
• 1 handful of parsley, chopped
• 2 tbsp mustard, medium hot
• Salt
• Lemon pepper
• 4 medium-sized potatoes, peeled and sliced
• 2 stalk(s) celery, sliced
• 2 carrots, thinly sliced
• 2 stalk(s) leeks, the white part cut into rings
• 500 g broccoli
• 1 cup peas (frozen)
• 1 cup light cream
• 250 ml water
• 1 tsp vegetable broth, instant
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Mix the hazelnuts with the chopped parsley, salt, lemon pepper, and 2 large tablespoons of mustard. Wash the fish fillets, pat dry, and season with salt and lemon pepper. Spread the nut mixture over the fish fillets and press down. Cook the potatoes in a little water until al dente, then drain. Trim and wash the broccoli, divide it into florets, and cut the stalks into pieces. Bring 250 ml of water to the boil with 1 teaspoon of vegetable stock and a little salt, add the carrots, and cook for 2-3 minutes. Add the remaining vegetables, except for the peas, and cook until al dente. Drain the vegetables, reserving the cooking water, and mix well with the crème légère in a bowl. Pour some of the mixture into a baking dish. Arrange the potatoes on top and season lightly with salt, then scatter the remaining vegetables over the water and pour over the remaining liquid. Place the fish on the bed of vegetables and bake in a preheated oven at 200°C for about 20 minutes. Serve with baguette or ciabatta for a more palatable meal.