Panfried Nile Perch Fillet served with Fennel-Carrots in Crème Fraîche Sauce

This dish is also known as Gebratene Viktoriabarschfilet mit Fenchel-Karotten in Crème Fraîche Sos in the german language.  I will normally serve boiled potatoes on the side.  This fish is abundantly available in Germany and it is very tasty.  One can use cod or other "firm" fish fillets to prepare this dish.  The following recipes serve 4.

Ingredients:
250 g carrots, to be peeled and sliced (diagonally)
400 g fennel, to washed, dried and sliced
50 ml vegetable stock
150 g Crème Fraîche
salt & pepper to taste
a pinch of sugar
30 g butter or margarine
some chopped chives

800 g Nile Perch filet or Codfish filet
2-3 tbsp lemon juice
salt
some flour to coat
50 g butter or margarine

Method:
Heat butter or margarine in a pan and lightly stir-fry both carrot and fennel slices for 5 minutes. Season with salt, pepper and sugar to taste.  Be careful with the salt because the vegetable stock has salt in its content.

Add vegetable stock and let it simmer for another 10 minutes or until the vegetables are almost cooked. Then, add Crème Fraîche and stir well.  Check seasoning again before the chopped chives are added.

Wash fish fillets and dry them up by using the kitchen paper.  Season with lemon juice and salt. Then, toss them in flour and set aside.

Heat butter or margarine in a pan and add fish fillet one at a time.  Pan-fry over medium heat until the underneath is browned.  Then, turn it over and cook the other side until browned.  Each side will take about 4-5 minutes to brown and it also depends on the thickness of the fish filets.  Once done, remove to a plate.

Serve the Fish Fillets with the Fennel-Carrots in Crème Fraîche Sauce and Boiled Potatoes.

Bon Appetit!