Herb gourmet filet

Name: Herb gourmet filet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 collar Carrots; 1 collar flat-leaf parsley, dill and tarragon; 3 discs Toast; 2 Eggs (size M); 600 g Cod fillet; 7-10 Tbsp Salt; 7-10 Tbsp juice of 1/2 lemon; 1 pinch Sugar; 200 ml Vegetable broth (instant); 150 g Crèmefraîche; 7-10 Tbsp white pepper; 7-10 Tbsp Lemon peel; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 collar Carrots
1 collar flat-leaf parsley, dill and tarragon
3 discs Toast
2 Eggs (size M)
600 g Cod fillet
7-10 Tbsp Salt
7-10 Tbsp juice of 1/2 lemon
1 pinch Sugar
200 ml Vegetable broth (instant)
150 g Crèmefraîche
7-10 Tbsp white pepper
7-10 Tbsp Lemon peel
7-10 Tbsp Aluminium foil

Directions

1
Clean, peel, wash and dab the carrots dry. Cut into slices at an angle. Wash herbs (except for 1 stalk of dill), dab dry, pluck leaves or flags from the stalks and chop coarsely.
2
Remove the crusts from the toast and dice finely. Mix with herbs and eggs. Wash the cod, dab dry and cut into eight small slices. Season with salt and lemon juice. Put carrot slices in an ovenproof dish.
3
Season with salt and sugar. Pour broth over it. Spread the herb paste over the cod tranches. Place the tranches on the carrot vegetables and cover with aluminium foil. Steam in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30 minutes.
4
In the meantime stir the crème fraîche until smooth. Remove the foil from the oven dish and bake for another 10 minutes. Serve carrot vegetables with fish and crème fraîche. Sprinkle with white pepper. Garnish with dill and lemon zest.
5
Baguette tastes good with it.