Ingredients
- 400 g carrots
- 1 onion
- 250 g leek
- 1 fennel bulb
- oil for greasing
- 4 pieces of filet of perch (approx. 125 g each)
- pepper
- 3 tbs pesto
- 1 bunch flat leaf parsley
- 4 tbs sour cream
- salt
Preparation
1. Peel carrots and onion, clean leek and fennel and cut everything into thin strips. Grease the Combi Sieve insert slightly.
2. Season pike-perch filets with pepper, spread with pesto and place in the Combi Sieve insert.
3. Place the vegetables dripping wet into the pot, place the Combi Sieve insert on top and close with the lid.
4. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 12 minutes in the vegetable area.
5. In the meantime, remove the parsley leaves from the stems and chop finely.
6. At the end of the cooking time, remove the Combi Sieve insert, fold parsley and sour cream into the vegetables and season to taste.
7. Arrange the fish on the vegetable before serving
Tip
- This goes best with rice.
This recipe has been tested and approved by AMC.
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