Steamed redfish fillet with mustard cream sauce

Name: Steamed redfish fillet with mustard cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 collar celery (about 450 g); 1 (approx. 250 g) red pepper; 1 Onion; 2 Redfish fillets (approx. 250 g each); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g Butter or margarine; 1/8 l Broth (instant); 1 package (250 ml) Mustard cream sauce; 1/2 bunch Chives; 2 TEASPOONS Capers; 7-10 Tbsp coloured ground pepper; 1 lemon slice, chives and celery leaves to garnish

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 collar celery (about 450 g)
1 (approx. 250 g) red pepper
1 Onion
2 Redfish fillets (approx. 250 g each)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g Butter or margarine
1/8 l Broth (instant)
1 package (250 ml) Mustard cream sauce
1/2 bunch Chives
2 TEASPOONS Capers
7-10 Tbsp coloured ground pepper
1 lemon slice, chives and celery leaves to garnish

Directions

1
Clean, wash and chop the celery and peppers. Peel and finely chop the onion. Wash the fish, sprinkle with lemon juice and season with salt and pepper. Heat 10 g fat in a pan and fry the onion in it.
2
Deglaze with broth and stew the fish in it at low heat for about 15 minutes. In the meantime, heat the remaining fat and cook the vegetables in it for about 10 minutes. Put the sauce in a pot and heat it up at medium heat.
3
Wash the chives, dab dry and cut into small rolls. Add chives and capers to the sauce and stir in. Arrange vegetables and fish on plates. Sprinkle fish with coloured pepper and pour sauce over it.
4
Serve garnished as desired with a slice of lemon, chives and celery leaves. Boiled potatoes taste good with it.