John Myers
Contents
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Ingredients
- 1 kg Small potatoes
- 1 shot Olive oil
- 5 Rosemary sprigs
- 1 kg Savoy cabbage
- 2 Onions
- 1 L Cream
- 300 g Dijon mustard
- 1 tbsp Flour
- 1 pinch Salt and pepper
- 1250 g Fresh fish fillet
Instructions
- Boil the potatoes with salt and a sprig of rosemary for about 20 minutes, then spread on a baking sheet, drizzle with oil, place rosemary sprigs on top and keep warm in the oven at 90 ° C.
- Clean the savoy cabbage and the vegetable onion, cut into small pieces and sweat in a large saucepan with oil, after a short time add 500 ml of cooking cream and simmer on medium heat.
- Cut the three types of fish (catfish, salmon, wolffish) into evenly sized pieces, turn in flour and fry in olive oil. When the fish is seared, add salt in the pan, then fry until the fish is golden brown.
- Bring 4,500 ml of cream to the boil in a saucepan, then add Dijon mustard to taste.
- To serve on large flat plates, place the savoy cabbage on one half and a piece of fish on each of the savoy cabbage. Then spread the rosemary potatoes on the side and serve the sauce separately.
Nutrition
Serving: 100gCalories: 125kcalCarbohydrates: 5.6gProtein: 7.3gFat: 8.2g
