Baked zander on grape-celery vegetables

Name: Baked zander on grape-celery vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 stalks of celery; 1 Onion; 1 Garlic clove; 3 TABLESPOONS butter/margarine; 2 slightly heaped tbsp. flour; 300 ml dry white wine; 200 g Whipped cream; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 600 g Pike-perch fillet (without skin); 2-3 TEASPOONS Tarragon mustard; 200 g seedless green grapes; 2 Mini Roman salads

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 stalks of celery
1 Onion
1 Garlic clove
3 TABLESPOONS butter/margarine
2 slightly heaped tbsp. flour
300 ml dry white wine
200 g Whipped cream
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
600 g Pike-perch fillet (without skin)
2-3 TEASPOONS Tarragon mustard
200 g seedless green grapes
2 Mini Roman salads

Directions

1
Clean and wash the celery and cut it into fine slices. Peel and chop onion and garlic. Heat the fat in a casserole. Fry celery, onion and garlic for about 5 minutes while turning.
2
Sprinkle with flour, sweat briefly. Add wine and cream while stirring. Bring to the boil and simmer for about 5 minutes while stirring. Season with salt and pepper.
3
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Wash fish, dab dry, cut into 6-8 pieces. Spread a thin layer of mustard and season with salt and pepper. Place on the celery vegetables and bake in a hot oven for 20-25 minutes.
4
In the meantime wash the grapes, dab dry and cut in half. Clean the salad, wash it, spin dry and cut into strips.
5
Mix the grapes and salad into the celery vegetables and bake for about 5 minutes. Season vegetables with salt, pepper and 1 pinch of sugar. Baguette tastes good with it.