Fish fillet with leek-mushroom cap

Name: Fish fillet with leek-mushroom cap
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Leek, 400 g carrots; 150 g Mushrooms; 2 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt, white pepper; 1 TEASPOON Vegetable broth; 600 g Fish fillet (e.g. pollack); 2-3 TABLESPOONS Lemon juice; 3 TABLESPOONS Sunflower seeds; 2 TEASPOONS soft butter/margarine; 1/2 bunch Dill; 7-10 Tbsp untreated lemon

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Leek, 400 g carrots
150 g Mushrooms
2 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt, white pepper
1 TEASPOON Vegetable broth
600 g Fish fillet (e.g. pollack)
2-3 TABLESPOONS Lemon juice
3 TABLESPOONS Sunflower seeds
2 TEASPOONS soft butter/margarine
1/2 bunch Dill
7-10 Tbsp untreated lemon

Directions

1
Clean and wash the leek and cut into fine rings. Peel, wash and thinly slice the carrots. Clean, wash and slice the mushrooms
2
Heat 1 tablespoon of oil in a large frying pan. Brown the mushrooms in it while turning them. Season with salt and pepper,
3
take out. Heat 1 tbsp. oil in the frying fat. Steam leek and carrots in it in portions. Add a good 1/4 l water and stock. Bring to the boil, cover and steam for about 10 minutes. Season to taste with salt and pepper
4
Wash the fish, dab dry, cut into 4 pieces if necessary. Sprinkle with lemon juice. Take off approx. 5 tablespoons of leek and mix with the mushrooms
5
Pour the leek and carrot mixture together with the stock into a large casserole dish. Salt the fish and place on top. Spread the leek and mushroom mixture on the fish as a topping. Sprinkle with seeds. Spread the fat in flakes on the fish.
6
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Cover after approx. 10 minutes if necessary. Wash the dill and cut finely except for a little garnish. Sprinkle fish with dill. Garnish with lemon and dill flags