Haddock with vegetables

Ingredients

• 60 g dry white wine
• 0.5 red onion
• pinch of pepper mixture to taste
• sweet pepper - 1 pc.
• white wine vinegar - 1 tbsp. l.
• 300 g haddock fillet
• 1 medium tomato
• 2 allspice peas
• 1 tsp coarse-grain prepared mustard
• 1 pinch dry thyme
• 1 tsp dry thyme
• butter - 1 tsp
• garlic - 1 clove
• 200 ml cream with 33% fat
• 150 g freshly frozen green peas
• 0.5 small eggplant
• butter
• bay leaf

Cooking

Step 1

1. Rinse the haddock fillet, pat dry with a towel and squeeze lightly. Sprinkle fish with lemon juice, salt and sprinkle with pepper mixture. Roll into rolls. Pour water into a saucepan, put bay leaf, allspice and wine vinegar, bring to a boil. Put the fish in a colander, place it over a pot of boiling water. Steam until tender, 12-15 minutes.

2. Prepare the sauce. In a frying pan, heat the butter, fry the garlic, pour in the wine, add the thyme. Cook until the alcohol has evaporated. Pour in hot cream, let it thicken, remove from heat. Allow to cool slightly, add mustard and salt.

3. Defrost peas. Wash sweet pepper, remove seeds, cut into cubes. Wash the eggplant and also cut into cubes, pour over with boiling water. Peel the onion, cut into half rings. Wash tomatoes, cut, remove seeds, cut into cubes. Put the prepared vegetables in a microwave oven dish, put a piece of butter on top, sprinkle with thyme and cook in the microwave for 2 minutes. at 850 watts. Mix vegetables and cook in the same mode for another 11 minutes. Put vegetables and fish on a plate, pour over the sauce.