Viktoriabarsch with Vegetables

Ingredients

• 1 stalk leek
• 3 Carrots
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small head broccoli
• 750 g Viktoriabarsch fillet
• 1 tbsp Lemon Juice
• 6 tbsp Olive oil
• 50 ml white wine
• 150 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• a pinch sugar
• 3 tbsp crème fraîche
• 2 tbsp chopped parsley
• 2 sprigs parsley

Instructions

1. 1.

   Clean, wash and slice the leek into very thin rings. Peel, wash and dice the carrots finely. Wash, trim, halve, seed, remove the white skin from the bell peppers and cut them into thin strips. Clean, wash and break the broccoli into small florets. Rinse the Viktoriabarsch fillet under cold water, pat dry and drizzle with lemon juice. Heat a little olive oil in a pot and sauté the leek. Add the carrots and bell peppers and cook briefly. Pour in the white wine followed by the vegetable broth. Cook the vegetables for about 5 minutes, add the broccoli and let everything steam covered for another 5‑10 minutes until al dente.

2. 2.

   Meanwhile cut the fish fillet into four equal pieces, season with salt and pepper and coat with flour. Heat the remaining olive oil in a pan and fry each side of the fish for about 4 minutes. Season the vegetables with salt, pepper and sugar, fold in the crème fraîche and parsley, and divide onto four plates. Arrange the fish on top, garnish with parsley, and serve.