Fish and Vegetable Pan

Name: Fish and Vegetable Pan
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g new potatoes; 1 tsp (5 g) Oil; 7-10 Tbsp salt, white pepper; 1 medium-sized carrot; 1 Spring onion; 50 g mangetout or frozen peas; 100 g lean fish fillets (e.g. redfish or; 7-10 Tbsp Pollack); 1-2 TEASPOONS Lemon juice; 1 TABLESPOON Flour; 1-2 stem(s) Chervil or parsley; 1 tablespoon (10 g) ripened cream

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

200 g new potatoes
1 tsp (5 g) Oil
7-10 Tbsp salt, white pepper
1 medium-sized carrot
1 Spring onion
50 g mangetout or frozen peas
100 g lean fish fillets (e.g. redfish or
7-10 Tbsp Pollack)
1-2 TEASPOONS Lemon juice
1 TABLESPOON Flour
1-2 stem(s) Chervil or parsley
1 tablespoon (10 g) ripened cream

Directions

1
Wash the potatoes thoroughly and cut them lengthwise into halves or quarters. Fry them covered in 1/2 teaspoon hot oil for about 20 minutes. Season with salt and pepper
2
Clean or peel, wash and chop the vegetables. Add spring onion and carrot to the potatoes and fry open for another 10-15 minutes. Fry the mangetouts for about 3 minutes
3
In the meantime, wash the fish, pat dry and cut into pieces. Sprinkle with lemon juice. Season with salt and pepper and turn in flour. Heat 1/2 tsp. oil in a coated pan. Fry the fish for about 5 minutes while turning.
4
Wash and chop the chervil, except for something to garnish. Stir the sour cream into the vegetables. Season to taste with salt and pepper. Add fish. Garnish