Recipe of the month: Vanilla Fish with Mirepoix


Recipe of the month - Vanilla Fish with Mirepoix

© Manuel Krug

vanilla salt:

  • 100 g coarsely moist sea salt
  • 1 vanilla pod (see also our current vanilla test)


  • 4 flounder or 8 fillets. Ecologically justified: for example, from the sea with the MSC seal. Alternatively: sole, flounder from aquaculture (see also our fish buying guide).
  • 2 lemons
  • 2 tablespoons of cumin
  • 80 grams of butter
  • 2 teaspoons of vanilla salt


  • 1 kg root and turnip root vegetables such as turnip, carrot, yellow and beetroot, parsnip, parsley roots
  • 1 tablespoon of butter
  • 1/2 teaspoon of sugar
  • 1 teaspoon vanilla salt
  • 1/2 teaspoon of cumin


  • 1/2 leek
  • 1 tablespoon of butter
  • 1/2 teaspoon of sugar
  • 1 slice of smoked bacon
  • 1 teaspoon cumin
  • 40 ml of fish broth
  • 50 ml of wormwood
  • 1 teaspoon of salt
  • 150 ml of milk

Nutritional values ​​per portion

  • Energy: 568 kcal/2,385 kJ
  • Protein: 31 g
  • Fat: 29g
  • Carbohydrates: 35 g
  • Salt: 4 g


Recipe of the month - Vanilla Fish with Mirepoix

© Manuel Krug

Prepare the vanilla salt. At least one day before eating, put the salt in a screw-top jar, mix with vanilla pulp and crushed pod. Close the jar tightly. The longer the whole infuses, the more intense the vanilla aroma.

Roast the cumin seeds. Roast 3 tablespoons in a pan without fat, crush in a mortar.

Prepare the milk foam. Wash the leek, cut into rings, fry in butter with sugar, deglaze with vermouth, fill with milk. Add finely chopped bacon, cumin, fish stock and salt. Simmer for about an hour, stirring regularly. Pour everything through a fine sieve, keep the broth warm.

Prepare the Mirepoix. To prepare this dish made from colorful turnips and roots, peel and slice the vegetables finely (edge ​​length: 0.5 cm). Since beetroot stains, store and prepare these cubes separately. Melt the butter in a pan and fry the diced vegetables with sugar, lower the heat. As soon as they are cooked but still al dente: season with vanilla salt and cumin, keep warm.

fry the fish. Rub the fillet with lemon juice, vanilla salt and cumin. Fry in butter on medium heat on both sides.

Foam. Whip the warm milk foam with a hand mixer. Add to fish and mirepoix.

A tip from the test kitchen

Recipe of the month - Vanilla Fish with Mirepoix

Guido Ritter © Ute Friederike Schernau

Vanilla salt in stock. Coarse, moist sea salt absorbs vanilla flavors well. It’s a good idea to stock up now.

Moderate temperature for milk foam. The optimum temperature at which the protein stabilizes in milk foam is around 70 degrees Celsius. If the milk is too hot, there will be almost no foam.

Why fry? “Frying caramelizes the sugar in the beet and roots, increasing the color and aroma,” explains Professor Dr. Guido Ritter. The scientific director of the food laboratory of Münster University of Applied Sciences developed the recipe for the test.

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