Haddock on vegetable bed
easy
30 mins
30 mins
Ingredients
- 450 g boiled haddock in one piece
- 7-10 Tbsp juice of 1/2 lemon
- 1/2 bunch mixed herbs (parsley, dill, chervil)
- 50 g Butter
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper from
- 7-10 Tbsp the mill
- 350 g Tomatoes
- 300 g Courgette
- 1 (150 ml) Becher "Fresh Sauce à la Béarnaise"
- 7-10 Tbsp Grease
- 7-10 Tbsp lemon slices and
- 7-10 Tbsp Parsley
Directions
- 1
Wash the fish, possibly scale and pat dry. Sprinkle with lemon juice and leave to stand for ten minutes. Wash herbs, dab dry and chop finely. Mix butter and chopped herbs together.
- 2
Season with salt and pepper. Wash the tomatoes and zucchini. Remove the stalk of the tomatoes. Cut the flesh into slices. Cut the zucchini into slices. Grease a microwave tin.
- 3
Layer tomatoes and zucchini and season with salt and pepper. Cover the mould. Pre-cook vegetables for seven to eight minutes at 650 watts. In the meantime, cut the fish skin diagonally with a sharp knife and spread the soft herb butter into the incisions.
- 4
Place the fish on the vegetables, cover the mould and cook in the microwave at 650 watts for five minutes. Remove the fish from the microwave and let it stand for two minutes. In the meantime, completely remove the metal foil from the sauce cup and heat the sauce in the cup for 1 1/2 minutes at 300 watts in the microwave.
- 5
Garnish fish with lemon slices and parsley and serve. Stir the sauce and serve separately.
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