Skrei loin gratinated with red wine vegetables à la Didi

Ingredients for 1 servings:

• 160 g fillet(s) of winter cod (loin)
• 1 tsp sea salt from the mill
• 1 tsp ground Szechuan pepper
• 50 g celery
• 60 g leek
• 130 g carrot(s)
• 1 tsp sea salt from the mill
• 1 tsp pepper, mixed from the mill
• 25 g butter
• 25 g flour
• 100 ml cream
• 100 ml water
• 100 ml red wine
• 1 chili pepper(s) (Raw red)
• 25 g herb cream cheese
• 20 g Parmesan
• 35g Gouda

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Clean, peel, and coarsely chop the vegetables, then chop them into very fine cubes. Season the diced vegetables with sea salt and mixed pepper. Cook the seasoned vegetables with 50 ml of water until soft. Melt the butter in another saucepan. Sprinkle in the flour and sauté over low heat for 1-2 minutes, stirring well. The flour should not brown. Remove the pan from the heat. Add the cream, red wine, and water, stirring constantly, and bring the sauce to a boil. Season with sea salt and freshly ground pepper and continue to cook, stirring constantly, until the sauce thickens. Add the processed cheese and chili pepper and continue to cook over low heat for 2-3 minutes, stirring occasionally to distribute the processed cheese. Add the vegetables, bring back to a boil, and then let cool. Grate the Gouda and Parmesan and mix. Wash the Skrei loin, pat dry, and remove the skin. Season all over with sea salt and freshly ground Szechuan pepper. Grease a baking dish and place the seasoned fish in it. Spread the vegetable sauce on top and sprinkle everything with grated cheese. Bake in a preheated oven at 180°C (350°F) for 20 minutes. Plate and serve.