Fish fillet with cream dill potato

Name: Fish fillet with cream dill potato
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g frozen freezer shrimps; 1 bunch of dill; 900 g baby potatoes; 7-10 Tbsp Salt; 1 TABLESPOON Butter or margarine; 4 TABLESPOONS Flour; 400 g Whipped cream; 4 fish fillets without skin (e.g. cod); 7-10 Tbsp Pepper; 1 TABLESPOON Olive oil; 7-10 Tbsp Lemon

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g frozen freezer shrimps
1 bunch of dill
900 g baby potatoes
7-10 Tbsp Salt
1 TABLESPOON Butter or margarine
4 TABLESPOONS Flour
400 g Whipped cream
4 fish fillets without skin (e.g. cod)
7-10 Tbsp Pepper
1 TABLESPOON Olive oil
7-10 Tbsp Lemon

Directions

1
Defrost the prawns. Wash dill, dab dry, pluck flags from the stalks. Put 4 flags aside for garnishing, cut the rest very finely. Peel and wash the potatoes and cook them in boiling salted water for about 15 minutes. Melt the fat in a pot. Add 1 tablespoon of flour and sauté in it.
2
Deglaze with cream and simmer for about 3 minutes, stirring occasionally. Wash the fish and shrimps and pat dry. Put 3 tablespoons of flour on a flat plate. Season fish with salt and pepper and turn in the flour. Heat the oil in a coated pan. Tap the fish and fry in the pan for about 4 minutes. Season prawns with salt and pepper. Turn the fish, add the prawns and fry for approx. 4 minutes more. Turn the prawns occasionally. Drain the potatoes, add to the sauce with the dill and simmer briefly. Season to taste with salt and pepper. Arrange fish, prawns and potatoes with the sauce on preheated plates.
3
Season prawns with salt and pepper. Turn the fish, add the prawns and fry for approx. 4 minutes more. Turn the prawns occasionally. Drain the potatoes, add to the sauce with the dill and simmer briefly. Season to taste with salt and pepper. Arrange fish, prawns and potatoes with the sauce on preheated plates. Garnish with dill flags. Add lemon
4
1 hour waiting time