Coalfish with dill sauce

Name: coalfish with dill sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 bag potatoes (pound bantam, 500 g), scrubbed clean; 50 ml dry white wine; 125 ml whipped cream; 75 g butter; 1 lemon cleaned up; 1 business suit coalfish fillet free of grass (400 g, frozen), thawed; 2 x 300 g Broccoli in florets; 3 tl dill freeze dried jar of 12 g

A tasty recipe. The main course contains the following ingredients: fish, potatoes ((pound of kriel, 500 g), scrubbed), dry white wine, whipped cream, butter, lemon (scrubbed), coalfish fillet (free of grit (400 g, frozen), thawed), broccoli ( in roses) and dill freeze-dry (12 g jar).

Ingredients

Directions

Boil the unpeeled potatoes in water with a little salt in 20 minutes. Meanwhile, bring the wine to a boil in a saucepan and boil for 3 minutes. Add the whipped cream and 50 g butter and boil for 6 minutes. Halve the lemon. Cut one half into segments and press the other out.
Dab the fish dry with kitchen paper and sprinkle with salt and pepper. Heat the rest of the butter and fry the fish for 6 minutes on medium heat. Turn halfway.
Meanwhile, cook the broccoli in 5 minutes until al dente. Season the wine cream sauce with the lemon juice, dill, pepper and salt. Divide the fish, potatoes and broccoli over 4 plates. Spoon the sauce over the fish. Garnish with the lemon wedges.