Hecht Fillet with Butter Sauce, Carrots, and Potatoes
Hecht fillet with butter sauce served with carrots and potatoes is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g bundle of carrots
- 300 g waxy potatoes
- 500 g Hecht fillet
- Salt
- white pepper
- 0.5 tsp Sugar
- 2 tbsp lemon juice
- 150 ml vegetable stock
- 2 tbsp butter (for frying)
- 1 tbsp cold butter cubes
Instructions
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1.
Drizzle the Hecht with lemon juice and let it rest. Peel the potatoes and cook them in salted water for about 25-30 minutes until tender. Peel and trim the carrots, leaving a small green tip; sauté them in 1 tbsp butter, add 100 ml vegetable stock, and cook until just firm.
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2.
Pat the fish fillets dry and brown them on both sides in the remaining butter. Season with salt and pepper, pour over the leftover vegetable stock, and let simmer for about 2-3 minutes. Strain the fish broth, taste, then blend it with the cold butter cubes to create a silky sauce.
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3.
Serve the fish alongside the potatoes and carrots, drizzled with the prepared sauce.
