Fish rolls on julienne vegetables

Name: Fish rolls on julienne vegetables
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 150 g Celeriac; 1 (100 g) Carrot; 100 g Leeks (leek); 2 stem(s) Parsley and Dill; 1/4 collar Chives; 1 (approx. 150 g) Pangasius fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON fresh squeezed lemon juice; 1 TEASPOON Butter or margarine; 5 TABLESPOONS Instant vegetable stock; 150 g Gnocchi (cooling shelf)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

150 g Celeriac
1 (100 g) Carrot
100 g Leeks (leek)
2 stem(s) Parsley and Dill
1/4 collar Chives
1 (approx. 150 g) Pangasius fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON fresh squeezed lemon juice
1 TEASPOON Butter or margarine
5 TABLESPOONS Instant vegetable stock
150 g Gnocchi (cooling shelf)

Directions

1
Clean, peel and wash the celery. Peel and wash the carrot. Cut vegetables into thin strips. Clean, wash and cut leek into thin slices. Wash herbs, shake dry, pluck leaves from the stalks and chop or cut into fine rolls.
2
Wash the fish, dab dry and season with salt, pepper and lemon. Sprinkle the herbs on the skin side of the fish fillet, cut in half lengthwise and roll up. Melt the fat in a pot. Sauté the vegetables for about 1 minute, pour on the stock, place the fish rolls on the vegetables and steam in a closed pot for about 10 minutes.
3
Meanwhile cook the gnocchi in boiling salted water for about 4 minutes until they float on top. Arrange vegetables, fish and gnocchi on a plate.