John Myers
Contents
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Ingredients
- 800 g Floury potatoes
- 50 g Butter
- 1 tbsp Herbal cream cheese
- 125 ml Milk
- 0,5 tsp Chopped fennel seeds
- Zest of an organic lemon
- Half a lemon juice
- Salt pepper
- 600 g Carrots
- 1 tbsp Sugar
- 40 g Butter
- 4 Pikeperch fillets
- Olive oil for frying
- Flour for flour
Instructions
- Wash the potatoes, peel them and cook them in salted water for about 20 minutes. Put milk, butter, lemon zest, lemon juice and fennel seeds in a saucepan and heat, do not boil. Drain the potatoes and add the milk mix, mash, season with salt and pepper and stir in the cream cheese.
- Wash, peel and slice the carrots and cook in salted water until they are firm to the bite. Pour off the water, heat the butter in the pan, add the sugar and toss the carrots in it.
- Wash the fish fillet, pat dry, season with salt, pepper and flour. In olive oil, depending on the size of the fillet, fry the fish for 3 minutes on the skin side and 1 minute on the meat side. (A hollandaise tastes good as a sauce)
Nutrition
Serving: 100gCalories: 108kcalCarbohydrates: 20.6gProtein: 2.8gFat: 1.3g
