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Vegetable ragout with fried ling fillet

Ingredients
For 4 persons:
- 600 g medium-sized organic potatoes,
- 100 g sugar snap peas,
- 4 organic carrots (approx. 240 g),
- 1 organic kohlrabi (approx. 150 g),
- 100 g each of green and white asparagus,
- 300 ml vegetable stock (instant),
- 30 g Vegetable spread,
- 1 heaped tablespoon flour,
- ¼ litre Provamel Organic Unsweetened Soya milk,
- 2 tablespoons oil,
- salt and freshly milled pepper,
- 2-3 sprigs of parsley,
- 8 ling fillets (each approx. 75 g),
- grated nutmeg.

Preparation
Wash the potatoes and boil for about 20 minutes.
In the meantime wash the sugar snap peas and cut hem in half, diagonally.
Wash the carrots, peel them and cut them up diagonally into approx. 3 cm pieces.
Clean the kohlrabi and cut into pieces.
Peel the green and white asparagus, trim the ends and cut them diagonally in 3 cm pieces.
Bring the vegetable stock to the boil and add the carrots, kohlrabi and white asparagus, cook for approx. 6 minutes.
Add the sugar snap peas and green asparagus after about 5 minutes.
Remove the vegetables from the stock and put aside.
Measure 1/4 litre vegetable stock in a jug.
Melt the vegetable spread in a pan and add the flour.
On a low heat, keep stirring for about 5 minutes, then add the vegetable stock and Provamel Organic Soya Milk Unsweetened and boil for about 10 minutes on a medium heat.
In the meantime drain the potatoes, plunge briefly into cold water and remove the skins.
Cut the potatoes in half and fry them in 1 tablespoon of oil for about 10 minutes until golden brown.
Season with salt and pepper.
In the meantime wash the parsley, shake dry and cut into strips.
Wash the fish fillets, pat dry and season with salt and pepper.
Heat the rest of the oil in a pan and fry the fish for 3-4 minutes on both sides.
Add the vegetables to the white sauce and heat through for about 1 minute.
Season with salt and nutmeg.
Divide the parsley over the fish fillets and dribble some of the fat they have been fried in on top.
Arrange the fish fillets, vegetable ragout and potatoes on the plates.