Lengfish Fillet with Mustard Butter and Vegetable Bed

Ingredients

• 800 g lengfish fillet
• 8 stalks celery
• 4 Carrots
• Salt
• Pepper (freshly ground)
• olive oil
• 100 ml dry white wine
• 4 tbsp coarse mustard
• 40 g soft butter
• 1 tbsp Lemon Juice
• 2 tbsp freshly chopped dill

Instructions

1. 1.

   Preheat the oven to 180°C with both top and bottom heat.

2. 2.

   Rinse the fish and pat it dry. Divide into 8-12 portions. Wash, trim, and slice the celery thinly. Peel the carrots and cut them into thin diagonal slices or julienne. Arrange all vegetables in four small baking dishes. Season with salt and pepper and drizzle with a little olive oil. Pour a bit of wine over each dish and place the fish fillets on top. Mix the mustard with butter and lemon juice, then spread over the fish pieces.

3. 3.

   Bake in the oven for about 15 minutes.

4. 4.

   Serve garnished with dill.