Fish on Vegetables
Fresh fish served over a medley of carrots, fennel, and pear, seasoned with lemon, curry, and herbs for a bright, comforting plate. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Shallot
- 250 g carrots
- 250 g fennel
- 4 zander fillets (150 g each)
- Salt
- 3 tbsp Lemon juice
- 1 tbsp butter
- white pepper
- 0.5 tsp curry
- a pinch nutmeg
- 50 ml dry white wine
- 200 ml vegetable broth
- 1 Tbsp clarified butter
- flour (for coating)
- 50 g heavy cream (at least 30% fat)
- fennel fronds
- 1 ripe soft pear
- herbs for garnish
Instructions
-
1.
Peel and finely chop the shallot. Peel the carrots and slice them diagonally into thin rounds. Trim, wash, and cut the fennel into bite‑sized slices. Rinse the zander fillets, pat dry, season with salt, and drizzle with lemon juice.
-
2.
Sauté the shallot in hot butter, then add the carrots and fennel and cook until softened. Season with salt, white pepper, curry, and nutmeg; pour in wine and vegetable broth. Cover and simmer gently for about 10 minutes.
-
3.
Stir in the fennel fronds. Wash the pear, quarter it, and warm it slightly in the vegetables. Arrange the fish atop the vegetable bed and garnish with herbs as desired.
