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White fish on iceberg potato purée

  • 4servings
  • 40minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. pinch salt

  2. 4 white fish fillets

  3. Dash lemon juice

  4. A little flour

  5. 50ml olive oil

  6. 50g butter

  7. 1/2 onion, finely chopped

  8. Dash white wine

  9. 280ml cream

  10. 1kg potatoes, peeled

  11. pinch pepper

  12. pinch nutmeg

  13. pinch curry powder

  14. 1/3 iceberg lettuce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 120 C / Gas 1/2.

  2. Salt the fish, sprinkle with some lemon juice and flour slightly. Mix olive oil and butter in a pan and sauté the fish until it is golden yellow. Put into oven and keep warm at 120 C.

  3. Sauté the finely chopped onion in the juices of the fish, add some white wine and then the cream. Reduce the sauce by half and season it with salt.

  4. Boil the potatoes in salt water and then mash them roughly. Season with a pinch of salt, pepper, nutmeg and curry. Cut the iceberg lettuce into thin strips and fold them into potato purée.

  5. Serve with the cod and spoon the sauce around it.

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