Fish Pan with Spring Vegetables

Clean vegetables, finely dice shallot, kohlrabi. Cut leek into rings, carrot into slices. Heat clarified butter, gently fry vegetables. Add peas, salt, season with lemon pepper, push to the edge of the frying pan.

Cut defrosted fish fillet into cubes, season with juice of one lemon, add to frying pan. Pour in clear soup, cover with lid and simmer at low temperature for 10 minutes. Add whipping cream, cook fish for 3-4 minutes.

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Tip: Instead of clarified butter, you can also use butter in most cases.

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