Redfish Fillet with Vegetables

Ingredients

• 800 g firm potatoes
• Salt
• 1 kohlrabi
• 1 Carrot
• 50 g celery root (1 piece)
• 1 stalk leek
• white pepper
• 10 g Dill (0.5 bunch)
• 600 g redfish fillet (4 fillets)
• 15 g Butter (1 tbsp)

Instructions

1. 1.

   Peel potatoes and cut 2 pieces into 1–2 cm cubes. Cook the remaining potatoes in salted water for about 20–25 minutes.

2. 2.

   Meanwhile, peel kohlrabi, carrot and celery root and dice them small. Clean leek, halve lengthwise, wash and slice into thin strips.

3. 3.

   Mix potato, kohlrabi, carrot, celery root and leek pieces, season with salt and pepper. Wash dill, shake dry, roughly chop and fold half into the vegetables.

4. 4.

   Place the vegetable mixture in a parchment-lined baking tray. Rinse fish fillets under cold water, pat dry, season with salt and place on top of the vegetables. Seal the edges of the tray lid.

5. 5.

   Put the tray on the cold rack in the preheated oven and bake at 200 °C (fan 180 °C; gas: level 3) for about 15 minutes.

6. 6.

   Meanwhile melt butter. Drain whole potatoes and stir them gently over low heat.

7. 7.

   Distribute vegetables, fish and potatoes onto four plates. Sprinkle remaining dill on top.