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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. |
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