Plaice with julienne vegetables

Ingredients for 2 servings:

• 250 g plaice fillet(s)
• e.g. lemon juice
• e.g. salt and pepper
• 2 tbsp olive oil
• 70 g carrot(s), cut into julienne strips
• 70 g yellow beet(s), cut into julienne strips
• 70 g celery, cut into julienne strips
• 70 g leek, cut into julienne strips
• 50 g butter
• 40 ml dry white wine
• 100 ml vegetable stock
• e.g. horseradish, freshly grated
• n. B. chives

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

gently cooked fish fillets

Rinse the fish fillets with cold water, pat dry, and place in a wide baking dish. Drizzle with lemon juice, season with salt, pepper, horseradish, and olive oil, and marinate for 20 minutes. Cook in a preheated oven at 60°C (convection oven) for approximately 14-20 minutes (depending on the thickness of the fillets). Sauté the vegetable strips in butter, season with salt, and pepper. Deglaze with white wine, then add the vegetable stock and simmer for approximately 6-8 minutes. Arrange the fillets on warmed plates with the julienne vegetables and sprinkle with freshly grated horseradish and chives. This goes very well with parsley potatoes.