Müritz - Steamed Perch With Potatoes And Carrots

• 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

1. 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.
2. 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.
3. 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.
4. 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.

potatoes, carrots, onion, fillet of perch, bay leaf, lemon juice, vegetable stock, white wine, butter, sugar, parsley, flour, double cream, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/19665 (may not work)