Name: Breaded fish with cereal, peas and carrots served with potatoes and a sauce
Yield: 2 servings
Ingredients: 500 g of firm-fleshed potato; 400 g of carrot; 50 g of pea; 2 whiting fillet; 0.5 yellow onion; 10 g of fresh chervil; 50 g of mayonnaise; 100 ml of vegetable bouillon cube; 1 tablespoon of olive oil; 3 tablespoon of butter; 1 teaspoon of flour; 1 teaspoon of mustard; 200 g of breadcrumbs

Breaded fish with cereal, peas and carrots served with potatoes and a sauce

WARNING: Due to delivery restrictions, the breaded fish with cereal in some boxes is replaced with breaded fish. This ingredient contains the allergen GLUTEN-CONTAINING CEREALS. Before starting to cook, ALWAYS check the allergen information on the ingredient packaging. The preparation method remains the same.

Public

Course: Main course

Preparation time: 0 minutes

Energy: 1261 kcal / serving

Nutritional score:

Instructions

1. Prepare the broth. In a saucepan, bring a large amount of water to a boil. Wash or peel the potatoes, then cut them into large pieces. Remove the tops of the carrots and cut them into long pieces about 4 cm long. If some carrots are larger, cut them lengthwise for even cooking.
2. Heat 1/2 tbsp of olive oil in a sauté pan and spread the carrots flat on the bottom. Cook them for 5 minutes. Deglaze with a little water (about 25 ml per person) and simmer covered for 10 minutes. Add the peas and continue cooking uncovered for 2 minutes. Season with salt and pepper. Put the potatoes in the boiling water and cook for 12 to 15 minutes.
3. Heat half of the butter in a skillet over medium-high heat and cook the breaded fish fillets for 1 to 3 minutes on each side. Remove them from the skillet and keep them warm in aluminum foil.
4. While the fillets are cooking, slice the onion and finely chop the chervil.
5. Cook the onion in the remaining butter for 2 to 3 minutes in the skillet used for the fish. Add the flour and whisk. While stirring, gradually add the broth and continue stirring until you have a smooth sauce. Add the mustard, then briefly reheat. The sauce thickens as it cools: it's up to you to decide the consistency you want.
6. Serve the potatoes and drizzle them with the sauce. Serve the carrots and peas on the side, then garnish with chervil. Serve the breaded fish fillet and mayonnaise.