Brussels sprout stew with crispy fish from the oven

Cook the potatoes with salt in 20 minutes. Boil the sprouts in 10 minutes al dente, pour them and steam them dry.

Preheat the oven to 180 ° C. Pour the cooked potatoes and grate with the sprouts, milk, curry, cream cheese or feta, 25 grams butter, salt and pepper a coarse stew.

Put it in the baking dish, sprinkle with breadcrumbs and divide 25 grams of butter, in flakes, over. Put the stew in the middle of the oven.

Dab the fish dry. Grind the toasted bread and mix the bread crumbs with the mustard, green herbs and 75 grams of butter.

Place the fish fillets side by side on a baking tray or in a low oven dish. Sprinkle with salt and pepper and spread the crunchy herb butter over it.

Put the fish next to the stew in the oven for 20 minutes until it is cooked and golden brown. Serve the fish on or at the sprout stew.