Preparation time: 30 min. Total time: 1h
Ingredients (for 4 pers.) :
1 kg saithe
5 potatoes
5 carrots
5 leek whites
1 celeriac
1 lemon
tarragon
40 cl crème fraîche
1 liter fish stock
butter
10 g cornstarch
Preparation:
Peel the vegetables and cut into large chunks. Sauté for 5 min in a casserole dish with a knob of butter. Add the fish stock and tarragon and boil for 5 min.
Remove some of the juices to cook the fish separately, in a pan or saucepan, for 10 to 15 min.
Set aside.
Simmer vegetables over very low heat, about 20 min, until cooked.
Set aside.
Strain the cooking juices and pour into a saucepan with the cream. Heat over low heat. Dissolve cornstarch in lemon juice and add. Thicken over low heat, stirring with a whisk.
All that's left is to serve, on a plate or in a dish: arrange the vegetables on the bottom, the fish on top, and drizzle with sauce or set aside.
Enjoy your meal.