Waterzooi of redfish

Name: waterzooi of redfish
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 shallots; 200 g (white) leek; 200 g celery; 200 g winter carrot; 40 g butter or margarine; 2 twigs thyme; 1 laurel leaf; 1 pot fish fond 380 ml; salt; (freshly ground) pepper; 600 g redfish fillet; 2 dl cook's cream

A tasty recipe. The main course contains the following ingredients: fish, shallots, (white) leeks, celery, winter carrot, butter or margarine, thyme, bay leaf, fish stock (380 ml), salt, (freshly ground) pepper, redfish fillet and cream.

Ingredients

Directions

Chop the shallots and cut into rings. Clean vegetables, wash and cut into strips (julienne).
Heat in butter, do not color. Season the shallot and vegetables with thyme and bay leaves for about 10 minutes. Remove laurel and thyme and season with salt and pepper. Meanwhile, heat in other pan fondues. Divide the fish into pieces and poach the fish in the fond in approx. 10 minutes (against boiling). Remove fish and vegetables from pans. Reduce vegetable moisture with fish liquid in about 10 minutes to half. Add cream and season with salt and pepper. Place fish and vegetables in separate sides of pan in sauce and heat well for approx. 2 minutes. Create vegetables in the middle of four plates, place fish on them and divide the sauce around it. Tasty with boiled potatoes.