Müritz - Steamed Perch With Potatoes And Carrots - cooking recipe

Ingredients

800 g potatoes, peeled, halved or quartered
4 None carrots, peeled and sliced into thin strips with a vegetable slicer
1 None onion, peeled and 1/2 cut into wedges, 1/2 cut into cubes
800 g fillet of perch with skin
1 None bay leaf
50 ml lemon juice
250 ml vegetable stock
200 ml dry white wine
5 tbsp butter or margarine
1 pinch sugar
1 bunch parsley, coarsely chopped (set aside some for garnish)
1 tbsp flour
150 g double cream
None None lemon wedges for garnish

Preparation

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.
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.
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.
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.