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Light pan with fish fillet, fried potatoes and vegetables

updated

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Ingredients for 2 servings:

  • 4 potatoes, boiled
  • 1 tbsp clarified butter
  • 3 small fish fillets, e.g. plaice
  • 2 carrots
  • 3 spring onions
  • salt and pepper
  • some dill
  • herb curd

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with herb curd as a dip

Heat clarified butter in a pan. Add diced or sliced ​​potatoes to the pan. Fry for a few minutes. Meanwhile, thinly slice the carrots and medium-sized spring onions. Add to the fried potatoes and fry for a while longer. Then add the fish fillets, cut into bite-sized pieces. Season with salt and pepper. Finally, carefully mix in the dill. Divide among plates. Serve with herb quark.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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