John Myers
Contents
show
Ingredients
Rosemary Potatoes
- 180 g Potatoes
- 2 tablespoon Olive oil
- Pepper and salt
- 1 Stalk Rosemary fresh
mixed vegetables
- 30 g Snow peas
- Salt
- 2 Fresh carrots
- 1 pole Leeks
- Onion
- Some butter
- 100 Milliliters Vegetable broth
- Pepper and salt
Skrei
- 150 g Skrei - fillet
- Pepper and salt
- Some lemon juice
- Oil
- Butter
Instructions
Rosemary Potatoes
- Peel and wash the potatoes and cut into wedges. Mix in a bowl with olive oil. Season with salt and pepper vigorously. Spread on a greased baking sheet. Wash rosemary, shake dry. Pluck the rosemary needles and spread on the potatoes.
- Bake the potatoes in the oven at 170 degrees for about 20 to 30 minutes. Turn in between.
mixed vegetables
- Clean and wash the sugar snap peas. Bring lightly salted water to a boil. Blanch the snow peas in it for five minutes. Then put in ice-cold water. Drain and drain.
- Peel the carrots and cut into thin slices. Clean the leek. Cut only the lower part into thin rings. Wash both. Peel onion and chop finely. Sauté in the hot butter until translucent. Sweat the vegetables briefly. Pour in the vegetable stock. Cover and cook on a low flame for 10 minutes.
- Chop the sugar snap peas into small pieces. Add to the remaining vegetables. Season with pepper and salt.
Skrei ...
- Rinse the fish and dry it with paper towels. Season with pepper and salt. Heat the oil. Sear the fish on the skin side for two minutes. Reduce heat. Put some butter in the pan. Turn the fish over and drizzle with a little lemon juice. Continue frying for two minutes.
Serving
- Place the fish on the vegetables. Serve with the rosemary potatoes.
Nutrition
Serving: 100gCalories: 168kcalCarbohydrates: 8.6gProtein: 1.2gFat: 14.4g
