MüRitz - Steamed Perch With Potatoes And Carrots

Name: MüRitz - Steamed Perch With Potatoes And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds potatoes peeled, halved or quartered; 4 carrots peeled and sliced into thin strips with a vegetable slicer; 1 onion peeled and 1/2 cut into wedges, 1/2 cut into cubes; 1 3/4 pounds perch fillet of, with skin; 1 bay leaf; 3 3/8 tablespoons lemon juice; 1 cup vegetable stock; 7/8 cup dry white wine; 5 tablespoons butter or margarine; 1 pinch sugar; 1 bunch parsley coarsely chopped, set aside some for garnish; 1 tablespoon flour; 1/2 cup double cream; lemon wedges for garnish

Servings: persons

1 3/4 pounds potatoes peeled, halved or quartered
4 carrots peeled and sliced into thin strips with a vegetable slicer
1 onion peeled and 1/2 cut into wedges, 1/2 cut into cubes
1 3/4 pounds perch fillet of, with skin
1 bay leaf
3 3/8 tablespoons lemon juice
1 cup vegetable stock
7/8 cup dry white wine
5 tablespoons butter or margarine
1 pinch sugar
1 bunch parsley coarsely chopped, set aside some for garnish
1 tablespoon flour
1/2 cup double cream
lemon wedges for garnish

1
Cook potatoes in boiling salted water for about 20 mins. Bring lemon juice, vegetable stock, wine, 1 1/4 cup water, bay leaf and onion wedges to a boil and season to taste. Add fish to stock, bring back to a boil and simmer for about 10 mins.
2
Meanwhile, melt 2 tbsp butter in a frying pan and cook carrot strips for 4-5 mins, turning as necessary. Add sugar and season to taste.
3
For the sauce, melt 1 tbsp butter and saute remaining onions for 2 mins. Add flour, saute briefly, then add cream. Add 1/2 cup fish stock, season to taste and simmer for 3-4 mins, stirring as necessary.
4
Drain potatoes and add remaining butter and chopped parsley. Remove fish from stock and serve with carrots, potatoes and sauce, garnished with parsley and lemon wedges.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 pounds potatoes peeled, halved or quartered, 4 carrots peeled and sliced into thin strips with a vegetable slicer, 1 onion peeled and 1/2 cut into wedges, 1/2 cut into cubes, 1 3/4 pounds perch fillet of, with skin, and more.

Yes, MüRitz - Steamed Perch With Potatoes And Carrots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!