Baked Fish with Salmon Roe
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the vegetables
- 4 cups small potatoes
- 2 cups Snap pea
- 2 carrots
- 2 small Zucchini
- 1 bunch scallions
- 2 Tbsps Oil
- 1 tsp powdered sugar
- salt
- peppers
- For the fish
- 4 fish fillets (each weighing approx. 200 g)
- 1 Tbsp lemon juice
- ⅔ cup white wine
- 1 clove garlic cloves
- ⅞ cup cream
- salt
- peppers
- 4 Tbsps Salmon Caviar
- parsley (to garnish)
Preparation
Kitchen utensils
1 Small pot, 1 Baking sheet, 2 Bowls, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Fine grater, 1 Fine-mesh sieve, 1 Whisk, 8 Cookie cutter rings, 1 Brush, 1 Hand mixer, 1 Parchment paper, 1 Plastic wrap, 1 Rubber spatula, 1 Citrus juicer
Preparation steps
1.
Sprinkle the fish with lemon juice and leave to stand. Wash the potatoes and parboil in plenty of salted water for about 15 minutes. Wash and prepare the rest of the vegetables. Slice the courgettes lengthwise and cut the carrots into sticks. Brush a baking tray with oil and sprinkle with salt and pepper. Drain and halve the potatoes and place cut side down on the baking tray. Add the carrot sticks, courgette slices, mangetout and spring onions. Dust the carrots and spring onions with a little icing sugar.
2.
Put the baking tray on the middle shelf of a preheated oven (200°C) and cook for about 15 minutes, until done.
3.
Meanwhile heat the wine in a wide pan and boil until reduced by half. Add the cream and place the fish fillets in the sauce. Cook very gently over a low heat for about 5-8 minutes. Season with salt and pepper.
4.
Arrange the vegetables on warmed plates and place the fish fillets on top. Froth the sauce with a hand blender and pour over the fish and vegetables. Serve garnished with salmon caviar and parsley.
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