Herb fish fillet on julienne vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Fold 4 small bowls from parchment paper. Peel carrots and cut them into fine strips. Cut the leek in half, wash and cut into fine strips. Wash and peel celery thoroughly and cut into fine strips. Remove the crusts from toast and cut into small pieces. Peel garlic.

2. 2

   Wash 4 stems of chervil, dill and chives, dab dry. Puree the toast bread, garlic and herbs in the universal chopper. Melt 25 g butter and mix with the herb crumb mix. Season with salt and pepper. Wash, dry and halve the lemon. Grate the rind of one half with a fine grater, squeeze the juice. Cut the other half into slices. Wash the fish fillet, dab dry and cut into pieces (each approx. 100 g). Sprinkle with some lemon juice and season with salt and pepper. Turn the fish in flour, knock off excess flour. Add grated lemon zest to the crumb mix, spread on the 4 fillet pieces and press firmly.

3. 3

   Cut the other half into slices. Wash the fish fillet, dab dry and cut into pieces (each approx. 100 g). Sprinkle with some lemon juice and season with salt and pepper. Turn the fish in flour, knock off excess flour. Add grated lemon zest to the crumb mix, spread on the 4 fillet pieces and press firmly. Wash 1 stalk of chervil, dab dry and remove the leaves. Heat 1 teaspoon butter in a large pan. Briefly toss the julienne and chervil in it, season with salt and pepper. Spread the vegetables and stock over the 4 parchment bowls and place a fish fillet and 1 slice of lemon on each. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes and grill for another 5 minutes from the top until the crust looks baked. Remove the bowls carefully from the oven and serve immediately

4. 4

   Wash 1 stalk of chervil, dab dry and remove the leaves. Heat 1 teaspoon butter in a large pan. Briefly toss the julienne and chervil in it, season with salt and pepper. Spread the vegetables and stock over the 4 parchment bowls and place a fish fillet and 1 slice of lemon on each. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes and grill for another 5 minutes from the top until the crust looks baked. Remove the bowls carefully from the oven and serve immediately

Nutrition Facts

KCAL
270 kcal

CARBS
24 g

FATS
9 g

PROTEINS
23 g