Redfish fillet in chervil sauce

Name: Redfish fillet in chervil sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Potatoes; 400 g Carrots; 400 g Celeriac; 200 g Leeks (leek); 8 TABLESPOONS Light cream; 100 ml Vegetable broth; 4 (à 100 g) pieces redfish fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 4 TSP Butter or margarine; 3-4 Stem(s) Chervil; 2 TEASPOONS Sauce thickener

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Potatoes
400 g Carrots
400 g Celeriac
200 g Leeks (leek)
8 TABLESPOONS Light cream
100 ml Vegetable broth
4 (à 100 g) pieces redfish fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
4 TSP Butter or margarine
3-4 Stem(s) Chervil
2 TEASPOONS Sauce thickener

Directions

1
Peel, wash and halve the potatoes and cook them in boiling salted water for 6-8 minutes in a pressure cooker at level 2 until soft. Peel and clean carrots and celery and cut them first into thin slices, then thin strips.
2
Wash the leek and cut into thin strips. Simmer crème légère and 8 tbsp. broth in a saucepan for about 2 minutes. Wash the fish, pat dry and season with salt, pepper and a little lemon juice. Drain the potatoes, remove from the pot and keep warm.
3
Wash the pressure cooker and melt the fat. Briefly sauté the vegetable strips, season with salt and deglaze with 2 tablespoons of stock. Place the vegetables in the perforated steamer tray. Place fish on top, set the cooking indicator to level 1 and heat the pot with 2/3 of the stove power.
4
As soon as the green ring appears, the cooking time of 2 minutes begins. Wash the chervil, shake dry and chop finely, except for one leaf for garnishing. Add the chervil to the sauce and season to taste with salt, pepper and a little lemon juice.
5
Bind with sauce thickener. Arrange the fish on the vegetables and pour the sauce over them. Garnish with chervil. Add potatoes.