Gourmet filet with mashed potatoes and Brussels sprouts

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Remove the fish fillets from the foil and let them thaw for about 30 minutes. Clean the Brussels sprouts. Remove the outer beautiful leaves and put them in an extra bowl. Peel and chop the potatoes and cook in boiling salted water for about 25 minutes. Cut the sprouts in half and cook in salted water for about 12 minutes.

2. 2

   Cook the leaves for the last 4 minutes. In the meantime, bring milk and 1 tablespoon of butter to the boil. Drain potatoes, add milk and mash. Season the puree with salt, pepper and nutmeg and keep it warm. Drain the Brussels sprouts, halve the florets again if necessary. Wash the fish, dab dry and cut in half. Season fillets with salt and pepper and turn them in flour. Heat oil in a large pan and fry the fillets for 7-9 minutes, turning them over. In the meantime, mix sauce powder and 200 ml cold water and heat slowly while stirring. Cook for 1 minute, then add 50 g butter and stir until melted.

3. 3

   Season fillets with salt and pepper and turn them in flour. Heat oil in a large pan and fry the fillets for 7-9 minutes, turning them over. In the meantime, mix sauce powder and 200 ml cold water and heat slowly while stirring. Cook for 1 minute, then add 50 g butter and stir until melted. Remove from heat immediately. Fold the Brussels sprouts into the purée. Arrange fish, puree and sauce and sprinkle with some paprika powder

Nutrition Facts

KCAL
540 kcal

CARBS
41 g

FATS
26 g

PROTEINS
34 g