Dill-Béchamel potatoes with fried fish

Name: Dill-Béchamel potatoes with fried fish
Yield: 1
Ingredients: 2 Fish fillets (approx. 175 g each) without skin (fresh or frozen; e.g. saithe); 400 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Lamb's lettuce; 1 red onion; 3 TABLESPOONS apple juice; 1 TABLESPOON Vinegar; 1 tsp (5 g) Butter; 1 tablespoon (10 g) Flour; 200 ml Milk; 50 g Schmand; 1 TEASPOON Oil; 3-4 Stem(s) Dill; 2 Lemon wedges

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

2 Fish fillets (approx. 175 g each) without skin (fresh or frozen; e.g. saithe)
400 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Lamb's lettuce
1 red onion
3 TABLESPOONS apple juice
1 TABLESPOON Vinegar
1 tsp (5 g) Butter
1 tablespoon (10 g) Flour
200 ml Milk
50 g Schmand
1 TEASPOON Oil
3-4 Stem(s) Dill
2 Lemon wedges

Directions

1
Possibly defrost the fish. ##Peel and wash potatoes## and cook in boiling salted water for about 20 minutes.
2
##Clean, wash and spin-dry the lamb's lettuce## ##peel and chop the onion## Mix apple juice, vinegar, salt and pepper. Mix half onion cubes and salad with marinade.
3
For the béchamel sauce melt butter. Dust with flour and sauté until light brown. Deglaze with milk and simmer for 5 minutes while stirring. Stir in sour cream. Season to taste with salt and pepper. Keep warm.
4
Rinse fish and pat dry. Season with salt and pepper. Heat 1 tsp. oil in a frying pan. Fry the fish for 3-4 minutes on each side.
5
Wash the dill and cut it finely. Drain the potatoes. Add dill to the sauce. Serve everything. Sprinkle with the rest of the onions. Add lemon.