Wallerfilet mit Pfifferling-Kartoffel-Soße
Prep: 20min
|
Servings: 4
|
Cook: 30min
Wallerfilet with chanterelle-potato sauce is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g Wels fillet (with skin)
- 1 lemon
- 2 carrots
- 2 onions
- 2 potatoes (cooked)
- 350 g chanterelles
- 3 tbsp butter
- Salt
- Pepper
- 3 tbsp white wine vinegar
- parsley (for garnish)
Instructions
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1.
Wash and pat dry the Weller fillets. Wash the lemon, halve it and squeeze out the juice. Drizzle a little lemon juice over the fish fillets. Place them in a pot with water and a steamer insert and steam for about 15 minutes. Wash, peel, and dice the carrots. Peel and dice the onions.
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2.
Peel and dice the potatoes. Clean the chanterelles. Heat butter in a pan and sauté the vegetables. Season with lemon juice, white wine vinegar, salt, and pepper. Fold in parsley, season again with salt and pepper. Arrange the fish fillets on plates and pour the vinaigrette over them; serve immediately.
