Potato, herb, and pollock soup

Ingredients for 4 servings:

• 500 g potatoes
• ½ liter of milk
• ¼ liter of water
• 1 cube of chicken stock
• ½ pack of herbs (frozen 8-herb or fresh)
• ½ pack of dill
• ¼ liter crème fraîche
• 400 g fish (pollock)
• 8 juniper berries
• Lemon slice(s)
• butter flakes
• Salt and pepper, mixed, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Boil peeled, diced potatoes with milk, water, stock cubes, and herbs until soft, then puree and season with salt. Place the fish on aluminum foil, season with salt and pepper, and garnish with lemon slices. Sprinkle with juniper berries and butter flakes. Seal the foil tightly and place it in a pan with water. Steam the fish for about 15 minutes. Remove the fish from the foil, tear it into small pieces, and add it to the soup with the fish stock. Bring everything to a boil briefly, stir in the crème fraîche, and let it simmer for about 3 minutes. White bread goes well with this. Note from Chefkoch.de: If you don’t want to use aluminum foil, use parchment paper or baking paper for the packet. If you use lemon juice and salt, this is recommended for health reasons. Aluminum foil is also available with a lined baking paper side facing the food, which is also recommended.