Steamed Sole on Colorful Vegetable Medley

Ingredients

• 4 slices of sole (with central spine; about 250 g each)
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• 400 g Potatoes
• 200 g carrots
• 200 g celery stalks
• 1 leek
• 4 shallots
• 2 Garlic cloves
• 2 tbsp olive oil
• 2 Bay leaves
• 200 ml white wine
• 1 Tbsp parsley

Instructions

1. 1.

   Rinse and pat the fish slices dry, season with salt and pepper, and drizzle with lemon juice.

2. 2.

   Peel, wash, and cut potatoes into ~1 cm cubes. Peel and cube carrots. Wash, trim, and slice celery and leek thinly. Peel shallots and cut lengthwise into thin slivers.

3. 3.

   Peel garlic and slice finely.

4. 4.

   Heat oil in a Dutch oven. Add potatoes, carrots, and celery; stir-fry until browned. Then add leek, shallots, and garlic; steam for another ~2 minutes. Season with salt and pepper, add bay leaves, pour in wine, bring to boil, cover, and simmer for about 10 minutes.

5. 5.

   Place the fish slices on top of the vegetables, cover, and cook for about 10 more minutes until done. Sprinkle with parsley before serving.