Difficulty: 2 of 4
Portion: 1
Time: 40 mins
Preparation
- Cut the spring onions into small rings and dice the carrots into small cubes and sauté in butter. Season the redfish filet and spread the mixture evenly. Roll the fish filet and place in a casserole.
- Whisk the remaining ingredients and pour over the fish filet. Cook for approximately 20 to 25 minutes in a preheated oven at approx. 160 °C.
Nutritional information per serving
| Energy | 551 kcal |
| Protein | 43.3 g |
| Fat | 26.5 g |
| Carbohydrate | 34.3 g |
| Fibre | 0.0 g |
Ingredients
| 100 ml Fresubin 2 kcal DRINK Neutral |
| 150 g redfish, fresh or deep-frozen |
| 5 g butter (1 level teaspoon) |
| 50 g spring onions, ready for cooking |
| 50 g carrots, ready-to-cook |
| 50 ml vegetable stock |
| 10 g mustard (1 level tablespoon) |
| 3 g flour (1 level tablespoon) |
| 20 ml cream (30 % fat) (2 tablespoons) |
| salt, pepper, pinch of sugar |