Fish pan with strawberries

Ingredients for 4 servings:

• 600 g fish fillet(s) (e.g. pollock fillet)
• 1 chili pepper(s)
• 200 g strawberries, cleaned
• 250 g mushrooms
• 1 lime(s)
• 2 tbsp, leveled vegetable cream
• 100 ml broth
• 200 ml crème fraîche
• cress
• salt and pepper

Instructions

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

Halve the chili pepper, remove the seeds, and cut into small strips. Wash, hull, and halve the strawberries. Clean the mushrooms and cut into fine strips. Squeeze the lime juice. Drizzle the fish fillets with lime juice and season with salt. Heat the vegetable cream in a pan and sear the fish over high heat for about 2 minutes on each side. Remove the fish from the pan and sear the mushrooms in the pan, pour in the stock, and stir in the crème fraîche. Add the chili and bring to a boil. Return the fish to the pan and let it simmer with the lid on for 5 minutes. Add the cress and season again with salt and pepper. Carefully fold in the strawberries.