Saithe bordelaise with cucumber salad
easy
60 mins
60 mins
Ingredients
- 800 g Potatoes (mainly mealy cooking)
- 7-10 Tbsp Salt
- 150 g Butter
- 2 Spring onions
- 1 collar mixed herbs (e.g. thyme, rosemary, parsley, chervil, tarragon or similar)
- 7-10 Tbsp Pepper
- 75-100 g Breadcrumbs
- 4 pieces of saithe fillets (approx. 180 g each)
- 2 Cucumbers
- 200 g Cream yoghurt (preferably Greek yoghurt)
- 3-4 Tbsp Lemon juice
- 2 TABLESPOONS Sugar
- 150 ml Milk
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Lemon
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes, peel them and cut them roughly into pieces. Cover the potatoes and cook in boiling salted water for about 20 minutes. Cream 125 g soft butter. Clean, wash and finely chop spring onions.
- 2
Wash the herbs, dab dry and chop except for something to garnish. First stir the herbs and spring onions into the butter and season with salt and pepper. Then stir in breadcrumbs. Wash the fish fillet, dab dry and season with salt and pepper.
- 3
Place in a greased baking dish and spread the herb and butter crust on the fillets. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. For the salad, wash the cucumbers thoroughly, dab dry and cut them lengthwise into thin slices with a peeler until they are core.
- 4
Salt the cucumber slices lightly and let them steep a little. Meanwhile mix yoghurt, lemon juice and sugar. Drain the cucumbers, fold into the yoghurt and season with a little salt. Heat the milk.
- 5
Drain the potatoes, steam well and mash. Add hot milk and 25 g butter and season to taste with salt and nutmeg. Arrange fish fillets with mashed potatoes and cucumber salad on plates.
- 6
Serve garnished with lemon and fresh herbs.
Nutrition Facts
750 kcal
52 g
40 g
44 g
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