Vegetable fricassee with fish and sour cream

Ingredients for 4 servings:

• 400 g potatoes, cut into short sticks
• 1 liter of water
• 1 tsp salt
• 300 g parsley root(s), finely diced
• 300 g beans (frozen)
• 25 g butter
• 200 ml water
• 1 tbsp Balsamic vinegar, white
• 5 sprigs of dill
• 1 tsp salt
• 600 g cod fillet(s) or pollock fillet
• 2 small garlic cloves, thinly sliced
• ¼ liter cooking cream (8% fat)
• Black pepper, freshly ground

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

According to Danish recipe

Cook the potato sticks in simmering salted water over low heat with the lid closed for about 8 minutes. Then increase the heat to high and add the diced parsley and beans. Cook uncovered for about 5 minutes. Drain the water and carefully toss the vegetables in 25g of butter. Add 200ml of water, 1 tbsp of balsamic vinegar, the dill stalks, and salt to a roasting pan. Cut the fish into 8-12 equal pieces and place them in the liquid. Heat gently with the lid closed for about 3 minutes over medium heat, then remove the fish and dill (reserve the dill). Add the garlic and cream and bring the stock to a boil while stirring. Divide the buttered vegetables among 4 bowls or deep plates. Sprinkle the cooked dill stalks and fish pieces over the vegetables. Pour the tangy, creamy cooking liquid over the vegetables and serve sprinkled with freshly ground pepper. Serve with coarse country bread, rice, or puff pastry.