John Myers
Contents
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Ingredients
- 400 g Floury potatoes
- Salt
- 2 Organic eggs
- Freshly grated nutmeg
- Finely chopped parsley
- 150 g Fol Epi Slices Caractère
- 400 g Carrots
- 200 g Celeriac fresh
- 4 tbsp Sunflower oil
- 100 ml Vegetable broth
- 4 Pikeperch fillets à 150g
Instructions
- It is best if you start with the potato and cheese crust. To do this, peel, wash and dice the potatoes. Bring to the boil in salted water and cook for approx. 20 minutes until soft. Mash well with the potato masher, then mix with the eggs, salt and nutmeg.
- Wash the parsley and shake well dry. Pluck the leaves and chop them into small pieces.
- We had the Fol Epi cut very finely at the cheese counter. We now take 100g of this and roll it. The rest is cut into strips.
- We take away 2/3 of the parsley and mix this with the cheese cubes into the potato mixture.
- In the meantime, let the oven preheat to 220 ° C.
- Now the carrots and celery are cleaned, peeled and cut into cubes.
- Heat the oil in a pan and sauté the vegetables, depending on the degree of doneness.
- Then place the vegetables in a baking dish and pour the vegetable stock over them. Sprinkle with parsley.
- Heat the oil again in the same pan and fry the pikeperch (washed beforehand and dabbed dry) for approx. 2 minutes on each side.
- The fish fillets are now placed on the cozy bed of vegetables and covered with the potato and cheese mixture. Over there we put the cheese strips and then it goes into the oven for about 8-10 minutes.
- You can also replace the vegetable broth with dry white wine, or add fifty / fifty to the vegetables. That's how we did it. Was delicious.
- Of course, the white wine also goes well with the meal, of course. I wish you a good appetite!
Nutrition
Serving: 100gCalories: 130kcalCarbohydrates: 7.6gProtein: 1.3gFat: 10.6g
