Pepper fish on leek potatoes

Name: Pepper fish on leek potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g waxy potatoes; 750 g Fish fillet (e.g. saithe or ling); 1-2 TABLESPOONS Lemon juice; 1/2 Potty/bunch of marjoram; 2 TABLESPOONS colourful peppercorns; 800 g Leeks (leek); 2-3 TABLESPOONS butter/margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 heaped Tbsp Flour; 1/4 l Milk; 2 TEASPOONS Vegetable broth; 1-2 TABLESPOONS Oil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g waxy potatoes
750 g Fish fillet (e.g. saithe or ling)
1-2 TABLESPOONS Lemon juice
1/2 Potty/bunch of marjoram
2 TABLESPOONS colourful peppercorns
800 g Leeks (leek)
2-3 TABLESPOONS butter/margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 heaped Tbsp Flour
1/4 l Milk
2 TEASPOONS Vegetable broth
1-2 TABLESPOONS Oil

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool down a little
2
Wash the fish fillet, dab dry and cut into 8 pieces. Sprinkle with lemon juice and let it steep a little
3
Wash the marjoram and, except for something to garnish, chop coarsely. Crush the peppercorns in a mortar. Clean, wash and cut the leek into rings. Steam in 2-3 tablespoons of hot fat in a large pot for about 5 minutes. Season with salt and pepper
4
Sprinkle with 1 tbsp. flour and sauté. Stir in just under 1/2 l water, milk, marjoram and stock. Bring to the boil and simmer for about 5 minutes
5
Season fish with salt and dust with 1 tablespoon of flour. Fry in hot oil in a coated pan for about 2 minutes on each side. Sprinkle each side with crushed pepper and fry for a further 5 minutes, turning
6
Cut the potatoes into slices. Add to the leek and heat. Season to taste with salt and pepper. Arrange everything and garnish with rest of marjoram