Potato rösti with fish goulash
easy
25 mins
25 mins
Ingredients
- 1 collar spring onions (approx. 180 g)
- 2 medium-sized cherry tomatoes
- 2 (approx. 50 g) Gherkins
- 2 TABLESPOONS Oil
- 4 frozen potato rösti
- 2 Pollock fillets (approx. 150 g each)
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 ml Vegetable broth (instant)
- 1/2 (75 g) Becher Crème fraîche
- 1 TABLESPOON Capers
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp Dill and dill flowers
Directions
- 1
Clean, wash and cut the spring onions into pieces of about 2 cm. Clean, wash and quarter cherry tomatoes. Halve the gherkins lengthwise and cut into pieces of about 1 cm. Heat 1 tablespoon of oil in a frying pan and fry the potato rösti for about 8 minutes, turning them over. Wash the fish fillets, dab dry and sprinkle with lemon juice.
- 2
Cut into large cubes and season with salt and pepper. Heat the remaining oil in a coated pan and fry the fish cubes all around. Remove and put aside. Fry the spring onions and cherry tomatoes in the frying fat. Deglaze with vegetable stock and stir in the crème fraîche. Season with salt and pepper. Add gherkins and capers. Bring the sauce to the boil and stir in the sauce thickener. Warm the fish cubes in the sauce.
- 3
Season with salt and pepper. Add gherkins and capers. Bring the sauce to the boil and stir in the sauce thickener. Warm the fish cubes in the sauce. Arrange potato rösti and fish goulash on plates and garnish with dill and dill flowers. Serve with lettuce with herb dressing
Nutrition Facts
620 kcal
43 g
35 g
32 g
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