Wels with Ginger Cream Sauce

Ingredients

• 800 g Wels fillet
• Salz
• Pfeffer (aus der Mühle)
• 1 EL Zitronensaft
• 2 EL Butter
• 300 ml Fischfond (aus dem Glas)
• 4 Möhren
• 1 Bund Koriander
• 3 Schalotten
• 1 Knoblauchzehe
• 40 g Ingwer
• 1 TL Zucker
• 150 ml Prosecco
• 150 g crème fraîche

Instructions

1. 1.

   Portion the fish fillet, season with salt and pepper, drizzle with lemon juice, then place in a well-greased baking dish.

2. 2.

   Pour 100 ml of stock over the fish and bake covered for 20 minutes at 180°C preheated oven.

3. 3.

   Meanwhile peel carrots and slice thinly. (Optional: cut shapes from the slices.)

4. 4.

   Wash coriander, shake dry, finely chop leaves. Peel shallots and garlic, peel ginger, finely chop all and sauté in hot butter, sprinkle sugar over it and caramelize. Add carrots and remaining stock and cook for 10 minutes on low heat. Remove some carrots for garnish, stir in Prosecco, crème fraîche and two-thirds of the coriander, bring to a brief boil, puree and season with salt and pepper.

5. 5.

   Plate the Wels fillet, pour sauce over it, arrange carrot slices on top and sprinkle with remaining coriander before serving.