John Myers
Contents
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Ingredients
- 400 g Victoria bass
- 400 g Waxy potatoes
- 1 Orange peppers
- 1 Fresh onion
- 1 Butter
- Milk
- Salt, pepper, nutmeg
- Clarified butter
- Flour
Instructions
- Rinse the Victoria bass under cold water, pat dry and turn in flour.
- Wash, peel and dice the potatoes and cook.
- Cut the bell pepper and onion into small cubes and sauté in a little oil, remove from the pan and add a little clarified butter to the pan. Now fry the fish in the vegetable pan until crispy on both sides.
- Drain the potatoes after boiling, add approx. 20 g butter, mash and add enough milk to achieve the desired consistency of the porridge. Season to taste with salt, pepper and nutmeg.
- Now arrange the plates, let the remaining butter melt in the pan and pour over the fish and mashed potatoes. Ready and ..... enjoy your meal.
Nutrition
Serving: 100gCalories: 70kcalCarbohydrates: 15gProtein: 1.9g
