Fish and Giant Shrimps with Herb Sauce

Carefully clean the carrot, celery and leek, cut away the root end and cut into pieces. Remove the skin from the onion, cut in half and sprinkle with the bay leaf spice and cloves. Put everything in a wide frying pan, add white wine and water, bring to a boil and cook on low heat for fifteen minutes with the lid closed. Season with salt and pepper.

Meanwhile, cook the salmon or fish fillets in the broth for eight to twelve minutes, depending on their size. Important: The broth must never bubble, but only draw slightly. Add giant shrimps or prawns a little later and simmer for five minutes. Take out fish and shrimps and put them into a casserole dish, drizzle with a little bit of broth and cool down.

From the rest of the broth, set aside the indicated amount for the preparation of the sauce.

For the sauce, whisk together mayo, curd and juice of one lemon until smooth. Then add coffee cream and fish stock. Chop all the kitchen herbs and fold them in. Season the sauce with salt and pepper.

Before serving, spread the sauce evenly on the bottom of a platter and arrange fish and giant shrimp on top. Garnish with dill sprigs and lemon slices if desired.

Our tip: It is best to use fresh herbs for an especially good aroma!

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