Fish fillet in vegetable bed with leek and mushroom cap

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the leek and cut into fine rings. Clean, wash and thinly slice the carrots. Clean, wash and slice the mushrooms. Cook the leek in boiling salted water for about 12 minutes. Heat the oil in a pan and fry the mushrooms lightly while turning them. Season with salt and pepper.

2. 2

   Take out and put aside. Add carrots to the frying fat, fry briefly, deglaze with stock, bring to the boil, cover and cook for about 4 minutes. In the meantime, wash the fish, pat dry, sprinkle with lemon juice and season with salt and pepper. Pour leek into a sieve and drain well. Remove 4 tablespoons of leek and mix with the mushrooms. Add the remaining leek to the carrots in the stock. Spread the leek-carrot mixture with the broth into 4 ovenproof casseroles. Place 1 piece of fish on each. Spread the leek and mushroom vegetables over the fish as a cap. Sprinkle with sunflower seeds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 18 minutes. Cover if necessary after half the baking time.

3. 3

   Spread the leek-carrot mixture with the broth into 4 ovenproof casseroles. Place 1 piece of fish on each. Spread the leek and mushroom vegetables over the fish as a cap. Sprinkle with sunflower seeds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 18 minutes. Cover if necessary after half the baking time. In the meantime, wash the dill, dab dry, put some dill flags aside for garnishing and chop the remaining dill. Remove the ramekins from the oven, sprinkle with dill and garnish with dill flags and lemon wedges

Nutrition Facts

KCAL
310 kcal

CARBS
12 g

FATS
12 g

PROTEINS
39 g