Fish in pepper crust with potato-porree-vegetables

Name: Fish in pepper crust with potato-porree-vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g mainly waxy potatoes (e.g. Agria); 3 (approx. 800 g) Leek sticks (leek); 1/2 bunch Marjoram; 2 TEASPOONS colourful peppercorns; 800 g Fish fillet (e.g. ling fish); 7-10 Tbsp Salt; 2 TABLESPOONS Butter or margarine; 4 TABLESPOONS Flour; 250 ml Milk; 1-2 TABLESPOONS Lemon juice; 1 TABLESPOON Oil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g mainly waxy potatoes (e.g. Agria)
3 (approx. 800 g) Leek sticks (leek)
1/2 bunch Marjoram
2 TEASPOONS colourful peppercorns
800 g Fish fillet (e.g. ling fish)
7-10 Tbsp Salt
2 TABLESPOONS Butter or margarine
4 TABLESPOONS Flour
250 ml Milk
1-2 TABLESPOONS Lemon juice
1 TABLESPOON Oil

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Clean and wash the leek and cut into fine rings. Wash marjoram, dab dry, put something aside for garnishing.
2
Finely chop the rest. Crush pepper in a mortar. Wash the fish and dab dry. Drain potatoes, rinse with cold water and peel. Cut potatoes into slices. Cook leek in lightly salted water for about 5 minutes.
3
Drain and collect the cooking water. Melt the fat in a pot. Sprinkle with 2 tablespoons of flour and sauté briefly. Add 1/2 litre vegetable water and milk bit by bit while stirring. Bring to the boil, simmer for about 5 minutes.
4
Sprinkle fish with lemon juice. Season with salt and turn in 2 tablespoons of flour. Heat the oil in a coated pan. Sauté the fish on one side for about 3 minutes, turning. Sprinkle with pepper and fry for another 3 minutes.
5
Turn again and fry for 1 minute. Add leek, potatoes and marjoram to the sauce. Season to taste with salt and pepper. Arrange the vegetables with the fish. Garnish with marjoram put aside.