Varel fish pot

Ingredients for 4 servings:

• 500 g carrot(s)
• 300 g kohlrabi
• 1 bunch of leeks or spring onions
• 400 g potato(s), waxy
• 150 g butter
• 90 g honey
• 2 tsp white pepper
• 2 tsp salt
• 2 pinches of nutmeg
• 450 g pangasius fillet(s)
• 150 g North Sea crabs or shrimps
• 20 g rapeseed oil or sunflower oil
• 40 g flour
• ½ liter whole milk, fresh
• ½ bunch basil, fresh
• ½ bunch parsley, fresh
• 200 g herb cream cheese, homemade if you like

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

The recipe is simple, averse and should be prayed for. Drüm laat di Tied bi de saak.

Info: Keep the prepared ingredients warm in a covered casserole dish in the oven (I usually do this at around 70-120 degrees Celsius) and combine them at the end. It’s important to prepare them separately. This takes longer, but the flavor is well worth it. The vegetables: Clean the carrots, kohlrabi, and spring onions. Wash the spring onions. Cut the carrots, potatoes, and kohlrabi into slightly thicker slices. The kohlrabi slices should be about the same size as the carrots. Keep everything separate. Soak the potatoes in water to prevent them from “burning.” Put 30g of butter in a saucepan. Add 30g of honey. Add the carrot slices. Add a pinch of salt and a pinch of pepper, and sauté the carrots for about 17 minutes until crisp. Don’t forget to stir gently. Add the spring onions and sauté for another 3 minutes. Don’t forget to stir gently. Cover and keep warm in a casserole dish in the oven (as described above). Place 30g butter, salt, pepper, 30g honey, and the kohlrabi slices in a saucepan and sauté for about 20 minutes until crisp. Don’t forget to stir carefully. Add the kohlrabi to the casserole dish in the oven and continue to cover and keep warm. Add 30g butter, salt, 30g honey, and the potato slices to the saucepan and sauté for about 20 minutes until crisp. Don’t forget to stir carefully. Add the potatoes to the casserole dish in the oven and continue to cover and keep warm. The fish and seafood: Prepare the shrimp and fish separately. Sauté the fish in 20g oil in a pan until cooked through, then lightly fry and cut into bite-sized pieces – handle carefully. Add the fish to the casserole dish in the oven and continue to cover and keep warm. Sauté the shrimp in 20g butter in a pan until cooked through. Add the shrimp to the casserole dish in the oven and continue to cover and keep warm. For the béchamel: Finely chop the basil and parsley, place in a bowl, and set aside. Melt 40g of butter in a saucepan. Add 40g of flour and mix. Add 1/2 teaspoon salt, 1/2 pepper, a pinch of nutmeg, the parsley and basil, the milk, and the herb cream cheese. Bring to a boil while stirring and let it thicken. The sauce should be nice and creamy. If it’s too thick, add more milk, or thicken it further. There should be enough to float the fish. Variation 1: Remove the casserole dish from the oven. Pour in the béchamel and mix everything very carefully. Serve the dish in serving bowls. Variation 2: First place the vegetables and fish in serving bowls, pour the béchamel over them, and then serve. Variation 3: Place everything in serving bowls and bake again in the oven at 200°C (400°F) top heat (pictured).