Dill potatoes with fried fish

Name: Dill potatoes with fried fish
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg new potatoes; 150 g Picking salad; 1 Onion (e.g. red); 2-3 TABLESPOONS apple juice; 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 700 g Fish fillet (e.g. pollack); 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Butter; 2 coated tbsp. flour; 200 ml Milk; 2 TABLESPOONS Light cream; 3-4 Stem(s) Dill; 7-10 Tbsp Organic Lemon

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg new potatoes
150 g Picking salad
1 Onion (e.g. red)
2-3 TABLESPOONS apple juice
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
700 g Fish fillet (e.g. pollack)
2 TABLESPOONS Lemon juice
2 TABLESPOONS Butter
2 coated tbsp. flour
200 ml Milk
2 TABLESPOONS Light cream
3-4 Stem(s) Dill
7-10 Tbsp Organic Lemon

Directions

1
Wash the potatoes well and cook covered for about 20 minutes.
2
Clean the salad, wash and shake dry. Peel and finely chop the onion. Mix apple juice, vinegar, salt and pepper. Fold in 2 tablespoons of oil. Stir in half onion cubes. Mix salad and marinade.
3
Wash the fish and dab dry. Sprinkle with lemon juice and let it steep a little. Heat butter. Sweat the flour lightly in it. 1⁄4 l Stir in water and milk. Bring to the boil and simmer while stirring for about 5 minutes.
4
Refine the sauce with crème légère and season to taste. Keep warm.
5
Heat 2 tablespoons of oil in a coated frying pan. Fry the fish for 3-4 minutes on each side. Season with salt and pepper.
6
Wash the dill, shake dry and cut finely. Drain the potatoes. Quench as desired and remove the skin. Heat with dill in the sauce. Serve everything. Sprinkle with remaining onion cubes.
7
Garnish with lemon.