Fish fillets with herb crust

Ingredients for 4 servings:

• 200 ml cream
• 125 ml vegetable stock
• 2 tsp cornstarch
• 2 tbsp mustard, grainy
• 2 tbsp tarragon, chopped
• salt and pepper
• 1 tsp lemon juice
• 4 fish fillets
• 1 onion(s), diced
• 150 g breadcrumbs
• 2 tbsp herbs, chopped
• 7 tbsp vegetable cream
• 500 g zucchini, sliced

Instructions

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

Preheat the oven to 200°C. Combine the cream and stock in a saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons of water, add, and bring the sauce back to a boil. Add the mustard and tarragon, and season with salt, pepper, and lemon juice. Rinse the fish fillets, pat dry, and season with salt and pepper. Mix the onions with the breadcrumbs, herbs, and 3 tablespoons of vegetable cream and brush the fillets with the sauce. Place in a greased baking dish with the sauce and bake for about 30 minutes. Fry the zucchini in 1 tablespoon of vegetable cream for 4-5 minutes, season with salt and pepper. Serve with the fish fillets and the sauce.