Pike-perch fillet steamed on a bed of vegetables

Ingredients for 2 servings:

• 1 fish fillet(s) (pike-perch fillet)
• 2 large potatoes
• 2 m.-large zucchini
• 4 carrots
• 1 lemon(s)
• 1 tbsp parsley
• 100 g smoked belly
• 1 tsp cornstarch (Mondamin)
• 1 tsp salt
• some pepper

Instructions

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

Take a deep pan and cover the bottom with water. Cut the bacon into small cubes and place them evenly in the water. Peel the potatoes and carrots and cut into small pieces. Wash the zucchini, remove both ends, and cut into small cubes. Layer the vegetables in the pan to create a flat surface. Add salt and pepper. Bring to a boil over high heat and continue to cook over low heat for about 15 minutes. Place the washed, salted, lemon-drizzled zander fillet on top, divided into two pieces if desired. Continue to simmer for a further 12 minutes. Using a slotted spoon, transfer the zander fillet to the plates and arrange the vegetables next to it, then keep warm. Thicken the remaining sauce with Mondamin and pour over the vegetables, sprinkled with parsley and serve.