boiled fish

Ingredients for 3 servings:

• 750 g fish fillet(s), firm, e.g. haddock or (cheap) redfish
• 1 bunch of soup vegetables
• 200 ml whipped cream
• 2 bags of sauce (herb sauce for 250 ml each)
• 1 tbsp butter
• possibly lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the soup vegetables and dice them very finely. Sauté them in butter for a few minutes, deglaze with about 350 ml water and the cream, bring to a boil, and stir in the sauce mix. Bring back to a boil, then reduce the heat. Carefully add the fish (pre-marinated if desired, but this isn’t necessary) and simmer for a few minutes until cooked through (depending on the type and thickness of the pieces), turning gently once during the cooking time. Use a wide pot if possible! Serve with dill potatoes and cucumber salad – Friday is saved!