Redfish on Mixed Vegetables

Ingredients

• 2 Redfish (ready to cook, each 1.5-2 kg)
• 3 EL white wine vinegar
• Sea salt
• 300 g carrots
• 300 g celeriac
• 200 g parsley root
• 30 g Butter
• 200 ml dry white wine
• 250 ml fish stock
• pepper (ground)
• 4 ripe tomatoes
• 120 g crème fraîche
• 2 EL freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Wash the fish, pat dry and rub with vinegar and salt. Peel the carrots, celeriac and parsley root, finely dice them and sauté in a pan with melted butter. Deglaze with wine, add stock, season with salt and pepper, and simmer over medium heat for 5 minutes. Wash the tomatoes, remove stem ends and slice into rounds.

2. 2.

   Place the vegetables with the liquid in a baking dish, lay the fish on top, season with salt and pepper, and arrange tomato slices over it. Cover with a lid and bake the fish in the preheated oven for about 1 hour. Remove the dish, stir crème fraîche into the vegetables, taste, sprinkle the fish with freshly chopped parsley, and serve together with the vegetables.