Gourmet fillet à la Bordelaise with cucumber salad and mashed potatoes

Ingredients for 4 servings:

• 2 spring onions
• 1 bunch of fresh mixed herbs
• 140 g butter, soft
• 100 g breadcrumbs
• some salt and pepper, white
• 4 fish fillets (pollock fillet, 180 g each)
• some butter for the mold
• 2 cucumbers
• 200 g yogurt, Greek
• 1 lemon(s), the juice
• some sugar
• some salt
• 1 kg potato(s), floury
• salt water
• 3 cloves garlic
• some salt and pepper, white
• 250 ml milk
• 1 tbsp butter
• some nutmeg

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Gourmet fillet not as frozen food, but homemade

For the crust, finely chop the spring onions and wash, spin dry, and finely chop the herbs (e.g., thyme, rosemary, parsley, chervil, tarragon). Cream the butter until fluffy and mix with the herbs and spring onions. Add the breadcrumbs and mix, seasoning with salt and pepper. Wash the fish fillets, pat dry, and season with salt and pepper on both sides. Lightly butter a baking dish, place the fish fillets in it, and cover with the crust mixture. Bake in a preheated oven at 200°C (without fan) on the second rack from the bottom for about 10-12 minutes until golden brown. For the cucumber salad, wash the cucumbers thoroughly and slice them lengthwise into thin slices using a vegetable peeler, leaving only the core. Lightly salt the cucumber slices and let them sit for a while. Squeeze the lemon juice over the cucumbers, stir in the yogurt, and season with a little sugar and a pinch of salt. For the mashed potatoes, peel and wash the potatoes, cut them into large pieces, and cook them in a pot with plenty of salted water for about 10-15 minutes. Drain and mash. Peel the garlic, bring to a boil with the milk and butter, and then puree. Keep warm. Gradually stir the garlic milk into the potatoes and season with salt, pepper, and freshly grated nutmeg.