Steamed redfish fillets on bouillon vegetables

Name: Steamed redfish fillets on bouillon vegetables
Yield: 4
Ingredients: 500 g baby potatoes; 3/4 l Vegetable broth (instant); 250 g Carrots; 250 g Leeks (leek); 250 g Celery; 500 g Redfish fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

500 g baby potatoes
3/4 l Vegetable broth (instant)
250 g Carrots
250 g Leeks (leek)
250 g Celery
500 g Redfish fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
Peel and wash the potatoes and cook them in the broth for ten minutes. In the meantime, clean and wash the carrots, leek and celery. Cut leek into strips, carrots and celery into thin lozenges or slices. Wash fish fillets, dab dry and cut into four to six pieces. Mix the vegetables, potatoes and stock and place in an ovenproof dish.
2
Place fish fillets between the vegetables and sprinkle with salt and a little pepper. Steam in a preheated oven (electric cooker: 200°C/ gas: level 3) for 25 to 30 minutes. Wash parsley, dab dry and chop, except for a little bit for garnishing. Serve the finished fish sprinkled with parsley and garnished
3
Preparation time 50-60 minutes