Steinbeißer in caper-curry-sauce

Name: Steinbeißer in caper-curry-sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g baby potatoes; 7-10 Tbsp salt, pepper, nutmeg; 100 ml Milk; 100 g Whipped cream; 4 Stone bite chops (approx. 200 g each); 1 medium onion; 1/4 l White wine; 7-10 Tbsp Juice of 1 lemon; 125 g cold butter; 1-2 TABLESPOONS Capers; 1/2-1 TEASPOON Curry; 7-10 Tbsp Lemon and parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g baby potatoes
7-10 Tbsp salt, pepper, nutmeg
100 ml Milk
100 g Whipped cream
4 Stone bite chops (approx. 200 g each)
1 medium onion
1/4 l White wine
7-10 Tbsp Juice of 1 lemon
125 g cold butter
1-2 TABLESPOONS Capers
1/2-1 TEASPOON Curry
7-10 Tbsp Lemon and parsley

Directions

1
Peel and wash the potatoes and slice them into thin slices. Put them in a greased flat fireproof dish. Season with salt, pepper and nutmeg. Mix milk and cream and pour over. Bake in a hot oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for approx. 45 minutes
2
Wash the fish, remove from the bone and cut into wide strips. Peel and chop the onion. Boil up with 1/2 l salted water, 1/8 l wine and lemon juice. Cook the fish for about 10 minutes.
3
Boil 1/8 l of wine. Beat the butter in pieces. Stir in capers, season with salt, pepper and curry. Serve everything. Garnish with lemon and parsley if desired. Serve with salad
4
Drink: cool white wine