Redfish fillet with rosemary potatoes and rosemary tomatoes, served with dill sauce

Ingredients for 5 servings:

• 5 redfish fillets
• 1 pot rosemary
• 500 g potatoes, small
• 3 tbsp olive oil
• 15 cocktail tomatoes
• salt and pepper
• 1 bunch of dill
• 30 g butter
• 250 ml cream
• n. B. roux, possibly

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

from the show “The Perfect Dinner” on VOX from 02.03.21

Wash the potatoes, halve them, and spread them on a baking sheet. Pluck the rosemary needles from the vine, chop them, and spread them over the potatoes. Season with salt and pepper and drizzle with olive oil. Roast in the oven at 180°C (top/bottom heat) for about 45 minutes. Meanwhile, wash the cherry tomatoes and sauté them in a pan with the rosemary. Then, for the sauce, chop the dill and sauté it with the butter in a saucepan over medium heat. Add the cream and season with salt and pepper to taste. Thicken with a roux if the sauce looks too watery. Finally, add the redfish fillet to the pan and fry for 2 minutes on each side. Season with salt and pepper. Arrange all ingredients on a large plate. Jennifer prepared this recipe as a main course on the show “The Perfect Dinner” – Day 2 from Erfurt – on Tuesday, March 2, 2021.