Redfish Fillet on Vegetable Strips

Ingredients

• 100 g butter
• 1 tbsp coarse mustard
• dill
• 600 g redfish fillet (4 fillets)
• 3 tbsp Lemon juice
• 250 g carrots
• 1 kohlrabi
• 1 stalk Celery
• 2 tbsp margarine
• Salt
• Pepper

Instructions

1. 1.

   Knead butter and mustard together. Wash, pat dry, finely chop dill and fold into the butter mixture. Form a roll and chill in the refrigerator until firm.

2. 2.

   Wash and pat dry the fish fillets, drizzle with lemon juice. Wash, trim, and cut vegetables into very thin strips.

3. 3.

   Brown the fish in some margarine for 4 minutes on each side. Sauté the vegetable strips in margarine, turning occasionally, for about 7 minutes.

4. 4.

   Plate the fish and vegetables together. Slice the mustard butter roll into rounds and arrange on top. Serve with basmati rice.