Fish fillet with horseradish crust

Name: Fish fillet with horseradish crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Potatoes; 1 big onion; 1 red pepper; 2 TABLESPOONS oil, 4-5 tablespoons vinegar; 1 TEASPOON Vegetable broth; 1 washer Toast; 1/2 bunch parsley and dill; 50 g fresh or 3 tsp horseradish from the jar; 7-10 Tbsp Lemon juice; 1 egg, salt, pepper (size M); 750 g Fish fillet (e.g. redfish or saithe); 7-10 Tbsp with lemon z. Garnish

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Potatoes
1 big onion
1 red pepper
2 TABLESPOONS oil, 4-5 tablespoons vinegar
1 TEASPOON Vegetable broth
1 washer Toast
1/2 bunch parsley and dill
50 g fresh or 3 tsp horseradish from the jar
7-10 Tbsp Lemon juice
1 egg, salt, pepper (size M)
750 g Fish fillet (e.g. redfish or saithe)
7-10 Tbsp with lemon z. Garnish

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool
2
Peel and chop the onion. Clean, wash and chop the peppers. Steam onion in hot oil. Vinegar,
3
Stir in 1/8 l water and stock, bring to the boil. Cut potatoes into slices, mix with stock and paprika. Leave to stand for about 1 hour
4
Crumble the toast. Wash herbs and, except for some dill, chop. Peel and grate horseradish and sprinkle with lemon juice. Mix the toast, herbs, egg and horseradish, except for a little bit. Season with salt and pepper
5
Wash the fish, pat dry and cut into large pieces. Spread horseradish mixture on top. Cook in the hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for about 20 minutes. Season potato salad to taste. Arrange and garnish