Fish fillet with potato-lime-chili puree and carrots with sugar snap peas

Ingredients for 2 servings:

• 2 fish fillets, e.g. cod, pollock or similar
• 500 g potato(s), floury, e.g. B. Hela
• 20 g ginger, peeled
• 1 lemon(s), unsprayed
• 1 red pepper
• 250 g carrot(s)
• 250 g sugar snap peas
• ½ bunch parsley
• 500 ml vegetable broth, instant
• 1 shot of milk or cream
• salt and pepper
• nutmeg
• fish seasoning
• Bay leaf
• Clarified butter
• butter
• n. B. Flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the potatoes and ginger, cut into chunks, and cook with the bay leaf for about 20 minutes until soft. Briefly rinse the fish and season with the fish seasoning and lime juice. Peel the carrots, cut into diagonal slices, and cook in the vegetable stock. After about five minutes, add the snow peas, and when both are firm to the bite, keep warm in the stock. Finely dice the pepper and briefly sauté in butter. Drain the potatoes, remove the bay leaf and ginger, and mash with a little stock and a dash of milk. Stir in the pepper, 2 teaspoons of lime juice, and a little lemon zest. Season with salt, pepper, and nutmeg. Coat the fish in flour if desired, fry in clarified butter for three to five minutes on each side, depending on the thickness, and sprinkle with chopped parsley. If you have a skilled hand when serving it, it is not only a feast for the palate but also a feast for the eyes.