John Myers
Contents
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Ingredients
- 1 pack Gourmet fillet à la Bordelaise frozen / 380 g
- 400 g Cauliflower florets
- 1 tsp Salt
- 2 tbsp Butter
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
- 300 g Carrots
- 300 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 4 tbsp Cooking cream
- 4 big pinches Coarse sea salt from the mill
- 2 Discs Lemon
Instructions
- Cook the fish fillet according to the instructions on the package at 200 ° C in the preheated oven on the middle shelf for approx. 35 minutes. Divide the cauliflower into florets, wash, cook in salted water (1 teaspoon salt) for about 10 - 12 minutes until firm to the bite, pour through a kitchen sieve and put in a hot saucepan with butter (2 tbsp) and coarse sea salt from the mill (3 big pinches), colorful Swirl the pepper from the mill (3 big pinches) and nutmeg (1 big pinch). Peel the carrots and potatoes with the peeler, wash and dice them, cook in salted water (1 teaspoon salt) for about 20 minutes, drain and add butter (1 tablespoon), cooking cream (4 tablespoons) and coarse sea salt from the mill (4 strong Pinches) with the potato masher / work through. Halve the fish fillet, divide between 2 plates and serve with cauliflower florets and carrot-mashed potatoes, garnished with a lemon wedge.
