PETERSFISCH   mit   STANGENSELLERIESAUCE 

John Dory with Celery

4 john dory filets
lemon juice
flour, salt, pepper
2 tbsp. olive oil
Cerlery Sauce
2 celeries
1 onion
1 clove of garlic
3 tbsp. butter
150 ml white wine
150 ml beef stock (cube)
150 ml cream
2 tsp.mustard
salt, pepper

 

 

Wash celery stalks, remove leaves and cut into thin stripes. Cut onion finely. Preheat oven to 200°.
Heat butter in a casserole, sauteé onion and celery. Douse with white wine, add beef stock and stew crisply. Add cream and mustard. Spice with garlic, salt and pepper.
Spice fish filets with lemon juice, salt and pepper and cover with flour both sides. Heat oil in a pan and fry fish on both sides.
Arrange celery on warm plates and cover with fish filets.

 

      Side Dish: Rice
     
 

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