John Myers
Pepper Fish on Leek Potatoes
The perfect pepper fish on leek potatoes recipe with a picture and simple step-by-step instructions.
- 750 gr Waxy potatoes
- 750 gr Pollack, cod or ling fish
- 1 El Lemon juice
- 2 El Colorful peppercorns
- 800 g Leek
- 2 tbsp Butter
- 2 tbsp Flour
- 250 ml Milk
- 2 tsp Vegetable broth
- 3 tbsp Oil
- Salt pepper
- Wash the potatoes and cook covered. Quench, peel and let cool.
- Wash the fish fillet, pat dry and cut about 8 equal pieces. Drizzle with lemon juice and let stand.
- Crush the peppercorns in a mortar. Clean and wash the leek and cut into rings. In 3 tbsp. Steam in hot oil for about 5 minutes.
- 1 Scatter tablespoons of flour on top and sweat. Stir in almost 500ml of water, milk and broth. Bring to the boil and simmer again for about 5 minutes,
- Season the fish with salt and dust with 1 tablespoon. Fry in the remaining oil in a pan for about 2-3 minutes on each side. Sprinkle each side with crushed pepper and gently fry for another 3 minutes, turning.
- Cut the potatoes into slices or large cubes. Add to the leek and heat. Season to taste with salt and pepper.
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