Fish fillet with potato crust on vegetable bed

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 600 g Saithe fillet
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp juice and peel of 1 untreated lemon
  • 1/2 bunch Parsley
  • 60 g + 2 tablespoons soft butter or margarine
  • 350 g Potatoes
  • 2 Egg yolk (size M)
  • 3 TABLESPOONS Breadcrumbs
  • 7-10 Tbsp grated nutmeg
  • 1 Garlic clove
  • 350 g Carrots
  • 1 Leek (leek; approx. 300 g)
  • 1 TEASPOON Sugar
  • 200 ml dry white wine
  • 7-10 Tbsp Lemon slices and dill
  • baking paper

Directions

  1. 1

    Wash the fish, pat dry, season with salt and pepper and sprinkle with lemon juice. Wash parsley, dab dry and chop finely. Mix 60 g fat, parsley and lemon peel and keep cool. Peel, wash and coarsely grate the potatoes. Mix with egg yolk, breadcrumbs, salt, pepper and nutmeg.

  2. 2

    Cut the fish into 8 equally sized pieces and place them on a baking tray lined with baking paper. Spread the potato mixture on the pieces. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes on the top shelf. Meanwhile peel garlic and dice finely. Peel the carrots and clean the leek. Wash both and cut into thin strips. Heat 2 tablespoons of fat in a pan. Add garlic, leek and carrot strips, sprinkle with sugar and allow to caramelize. Deglaze with wine and let it boil down for 7-8 minutes. Season with salt and pepper.

  3. 3

    Wash both and cut into thin strips. Heat 2 tablespoons of fat in a pan. Add garlic, leek and carrot strips, sprinkle with sugar and allow to caramelize. Deglaze with wine and let it boil down for 7-8 minutes. Season with salt and pepper. Arrange vegetables and fish on a plate. Garnish with lemon slices and dill and add parsley butter

Nutrition Facts

KCAL
450 kcal
CARBS
22 g
FATS
22 g
PROTEINS
33 g