John Myers
Contents
show
Fish: Fish Fillet on Bed of Colorful Vegetables
The perfect fish: fish fillet on bed of colorful vegetables recipe with a picture and simple step-by-step instructions.
For the pan
- 0,25 Diced celery bulb
- 1 piece Diced onion
- 1 Diced celery
- 1 Red Diced paprika
- 2 piece Diced potatoes
- 200 ml Kitchen cream – cream substitute –
- 300 ml Milk
- 1 tbsp Herb butter
- Nutmeg from the mill
- Salt and pepper
- 1 tbsp Homemade vegetable broth here i.Kb
- 4 piece Fresh fish fillet or Tk
For the salad
- 1 piece Roman Salad Heart
- 2 piece Clementine fresh
- Salt and pepper of your choice
- Vinegar and oil of your choice
Ready to go …
- I clean and wash the vegetables and cut everything into small cubes with my Genius vegetable cutter. Put the vegetables in a pan or casserole dish.
- Place the fish fillet on top and then pour the sauce – mix the milk with the kitchen cream, season with nutmeg, salt and pepper and the vegetable stock, add the herb butter and bring to the boil – over the fish.
- Cover the whole thing with a large piece of aluminum foil and cook at around 180 degrees hot air for a good 1 to 1.5 hours.
- Next time I’ll do it a little differently, cook the vegetables beforehand, because the fish was too cooked and the vegetables take longer 😉
and the salad …
- wash, dry and cut into small pieces. Remove the skin from the clementines and cut into small pieces, place in a bowl. Now add the salad, season with salt, pepper, oil and vinegar.
- Ohooo what do I see when I look at the clock …. my sweetheart is standing in the door ;-))) Now take out the plates and off you go the lunch feast 😉 good hunger
Facebook Comments