Pike-perch fillet with herb puree

Name: Pike-perch fillet with herb puree
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g Potatoes; 7-10 Tbsp Salt; 200 g Carrots; 125 g Pike-perch or pollack fillet; 1 TEASPOON Lemon juice; 7-10 Tbsp Pepper; 2-3 stem(s) Dill and chervil (alternatively chives and basil); 1/2 tsp (3 g) Oil; 100 ml low-fat milk; 100 ml Fish stock or vegetable broth; 1-2 TEASPOONS sauce thickener

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g Potatoes
7-10 Tbsp Salt
200 g Carrots
125 g Pike-perch or pollack fillet
1 TEASPOON Lemon juice
7-10 Tbsp Pepper
2-3 stem(s) Dill and chervil (alternatively chives and basil)
1/2 tsp (3 g) Oil
100 ml low-fat milk
100 ml Fish stock or vegetable broth
1-2 TEASPOONS sauce thickener

Directions

1
Peel, wash and roughly dice the potatoes. Cover and cook in salted water for about 15 minutes
2
Peel the carrots, leaving a little green on the side. Wash the carrots, cover and steam in a little salt water for 10-15 minutes
3
Wash the fish, pat dry and cut into 3 pieces. Sprinkle with lemon juice, season. Wash herbs and chop finely
4
Heat the oil in a coated pan. Fry the fish for 2-3 minutes on each side. Drain potatoes except for 2-3 tablespoons of cooking water. Pour on half of the milk. Mash potatoes, season to taste and stir in herbs
5
Take out the fish. Deglaze the gravy with stock and the rest of the milk. Bring to the boil and thicken. Season to taste. Spray the puree in small tuffs onto the plate. Arrange and garnish everything