Plaice fillet with zucchini, mustard and vegetables

Ingredients for 2 servings:

• 1 pack of fish fillet(s), (plaice fillets), frozen, approx. 250 g
• 250 g zucchini
• 2 spring onions
• 1 garlic clove(s)
• 30 g almond flakes
• 40 g clarified butter
• salt and pepper
• 100 ml whipped cream
• 150 ml vegetable stock
• 3 tsp mustard, medium hot
• 1 pinch(s) of sugar
• 2 tsp sauce thickener, light

Instructions

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

Thaw the plaice fillets. Clean and wash the zucchini and spring onions. Trim and quarter the white parts of the onions. Cut the green parts and the zucchini into thin strips. Peel and finely dice the garlic. Heat 20g of clarified butter in a non-stick pan and fry the garlic, zucchini, and green parts of the onion for 4-5 minutes. Add the cream, vegetable stock, and mustard. Bring to a boil, season with salt, pepper, and sugar, and thicken slightly with a sauce thickener. Wash the plaice fillets and pat dry. Heat the remaining clarified butter in the pan and fry the plaice fillets on each side for about 1.5 minutes until golden brown. After the first 1.5 minutes, add the almonds and onion quarters and fry. Season the fillets with salt and pepper, arrange them with the zucchini and mustard mixture, and serve immediately. Gnocchi are a good side dish.