Steamed fish in mustard sauce

Name: Steamed fish in mustard sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Rods (200 g each) Leek; 7-10 Tbsp Salt; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 200 g Whipped cream; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 4 (200 g each) pieces redfish fillet; 1 Bay leaf; 2 TABLESPOONS Lemon vinegar; 7-10 Tbsp Chervil and pink berries; 7-10 Tbsp Lemon

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Rods (200 g each) Leek
7-10 Tbsp Salt
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
200 g Whipped cream
2 TABLESPOONS medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
4 (200 g each) pieces redfish fillet
1 Bay leaf
2 TABLESPOONS Lemon vinegar
7-10 Tbsp Chervil and pink berries
7-10 Tbsp Lemon

Directions

1
Clean, wash and cut the leek into pieces. Steam in 300 ml boiling salted water for about 12 minutes, drain and collect the cooking water. Melt the fat and sweat the flour in it.
2
Add cream and cooking water while stirring constantly, bring to the boil. Stir in mustard. Season with salt, pepper and lemon juice. Warm the leek in it. Wash the fish fillet. Season salt water with bay leaf and vinegar, bring to the boil briefly.
3
Let the fish fillets simmer for 8-10 minutes. Serve the fish, leek and sauce sprinkled with chervil leaves and pink berries. Garnish with lemon.