Whitefish in White Wine Sauce with Vegetables

Ingredients

• 2 carrots
• 2 onions
• 2 sticks celery
• 4 mushrooms
• 4 whitefish fillets about 150 g (ready to cook; with skin)
• Salt
• Pepper (freshly ground)
• Lemon juice
• olive oil
• 150 ml dry white wine
• 250 ml fish stock
• 600 g waxy potatoes
• 2 tbsp clarified butter
• 1 tbsp butter
• 1 tbsp flour
• 100 ml heavy cream
• 2 tbsp freshly chopped herbs (e.g., chervil, dill, tarragon)
• fresh herbs (e.g., chervil, dill, tarragon)

Instructions

1. 1.

   Peel the carrots and onions, wash and trim the celery, then dice everything finely. Clean the mushrooms with a kitchen towel, slice them thinly or shave into strips. Rinse the fish, pat dry, season with salt and pepper, and drizzle with lemon juice.

2. 2.

   Sauté the vegetables in a hot pan with 1 tbsp oil briefly, deglaze with wine. Season, then transfer to a water-soaked Roman pot. Place the fish on top, pour in 150 ml stock, cover, and bake at 220°C for about 35 minutes.

3. 3.

   Meanwhile, wash the potatoes, boil them in salted water for roughly 25 minutes.

4. 4.

   Drain, cool, peel, and cut into 1.5 cm thick slices.

5. 5.

   Pan‑fry the potato slices in clarified butter until golden brown.

6. 6.

   Remove the fish from the pot, lift off the skin, keep warm, strain the vegetables, and set aside. Melt butter in a saucepan, sprinkle flour, let it color slightly, then deglaze with strained stock. Stir vigorously to avoid lumps, add cream and remaining stock, simmer for about 3 minutes. Fold in herbs, season with salt and pepper. Arrange the vegetables and potatoes on small plates, drizzle with sauce, place the fish on top, garnish with mushroom slices and fresh herbs, and serve.