Fillet of fish in wine sauce - Fiskfilé i luftig vinsås

FILLET OF FISH IN WINE SAUCE
Fiskfilé i luftig vinsås

Really good fish, veggies that are good for you, and not least a scrumptious sauce that will make your mouth water. An extra plus is that this is fish that even I can eat!

4 servings

½ leek

1 small zucchini (squash)
2 carrots
2 shallots
2 tablespoons butter or margarine
1/3 cup frozen green peas
1 1/3 lbs fish fillets (cod or flatfish)
2 tablespoons fresh lemon juice
salt, white pepper
1/3 cup dry white wine
1 ¼ cups fish bouillon or bouillon with lobster (diluted)
2/3 cup cream, 15% fat
1 egg yolk
fresh chervil or parsley

Heat the oven to 390F. Rinse and trim leek and squash and peel the carrots. Cut it all in fine shreds. Finely chop the shallots. Melt most of the fat in a frying pan and let the shallots sweat in there for a few minutes. Add the shredded vegetables and sautée them with the onions for a couple of minutes.

Grease an oven-proof dish with remaining fat. Put the vegetables and peas in the bottom. Wipe off the fish, squeeze the lemon juice over it, flavour with salt and pepper and put the fish on top of the vegetables. Cook under a layer of aluminum foil in the middle of the oven for about 15 minutes.

Mix wine, bouillon and 1/3 cup of the cream in a saucepan and bring to a boil. Beat remaining cream with the egg yolk until fluffy and stir it into the saucepan. Let the sauce get warm but not boil.

Take out the dish and pour on the sauce. Decorate with chervil or parsley and serve immediately.

Enjoy!

Bella