Fish fillet with cabbage florets and lime-honey-mustard sauce

Name: Fish fillet with cabbage florets and lime-honey-mustard sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Romanesco, cauliflower or broccoli; 7-10 Tbsp salt, pepper, nutmeg; 1/2 bunch Parsley; 2 Shallots; 4 TABLESPOONS Butter; 2 TEASPOONS liquid honey; 1 TABLESPOON Flour; 1 glass (400 ml) Fish stock; 7-10 Tbsp Juice of 1 lime; 125 g Fresh cream; 2 TEASPOONS Mustard cream; 4 Stem(s) Thyme; 4 fish fillets (approx. 150 g each; e.g. cod or halibut); 2 TABLESPOONS Oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Romanesco, cauliflower or broccoli
7-10 Tbsp salt, pepper, nutmeg
1/2 bunch Parsley
2 Shallots
4 TABLESPOONS Butter
2 TEASPOONS liquid honey
1 TABLESPOON Flour
1 glass (400 ml) Fish stock
7-10 Tbsp Juice of 1 lime
125 g Fresh cream
2 TEASPOONS Mustard cream
4 Stem(s) Thyme
4 fish fillets (approx. 150 g each; e.g. cod or halibut)
2 TABLESPOONS Oil

Directions

1
Clean, wash and cut the cabbage into florets. Cook in boiling salted water for about 5 minutes until al dente, drain and drain. Wash parsley and shake dry. Chop the leaves.
2
For the sauce, peel and finely dice the shallots. Heat 2 tablespoons of butter. Steam shallots until translucent. Stir in honey, caramelise slightly. Dust with flour and sauté briefly. Gradually stir in the stock.
3
Add lime juice. Simmer the sauce briefly. Stir in crème fraiche and mustard cream. Season with salt and pepper, keep warm.
4
Wash the thyme and shake dry. Rinse fish fillets cold and dab dry. Season with salt and pepper. Heat oil in a pan. Fry the fish for 2-3 minutes on each side. After about 4 minutes add thyme and fry.
5
Heat 2 tablespoons of butter in a frying pan. Swivel the cabbage florets in it and heat up. Season with salt and nutmeg. Add parsley. Arrange fish with cabbage florets and sauce. Duchess potatoes taste good with it.