Sea bream in dill sauce with potato slices

Ingredients for 2 servings:

• 2 fish(s) , (sea bream)
• 1 cup of cream
• 1 tbsp sour cream
• 1 tbsp, leveled flour
• 1 bunch of dill
• ½ lemon(s), the juice
• 4 m.-sized potatoes
• 1 small onion(s)
• 2 tbsp butter
• n. B. Herbs, fresh or dried
• some water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the sea bream, drizzle with lemon juice, season with salt, and pepper. Melt 1 tablespoon of butter in a pan and fry the sea bream on both sides. Then add a little water and simmer for about 10-15 minutes, until cooked through. Remove the cooked sea bream from the pan and pour the cream into the pan. Mix the sour cream with the flour in a small bowl and stir it into the cream. Bring everything to a boil briefly. Finally, add the finely chopped dill and add the sea bream back in. Peel the potatoes and cut them into approximately 1 cm thick slices. Melt 1 tablespoon of butter in a saucepan and sauté the finely chopped onion until translucent. Add the potato slices, fry briefly, then add a little water and simmer for about 15-20 minutes, until the potatoes are tender (the water should have evaporated when the potatoes are cooked). When the potatoes are ready, add fresh or dried herbs as desired.