Fish pie with apple-carrot salad

Name: fish pie with apple-carrot salad
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 apples (eg jonagold), unpeeled and in quarters; 2 el lemon juice; 6 el extra virgin olive oil; 3 winter roots scraped clean and grated; 400 g coalfish fillet (freezer), slightly thawed; 1 onion finely shredded; 75 g flour; 1 chicken broth tablet; 1 box pie pots 4 pieces; 50 ml whipped cream; 1 tl dried dill

A tasty Dutch recipe. The main course contains the following ingredients: fish, apples (eg jonagold), unpeeled and in quarters), lemon juice, extra virgin olive oil, winter roots (scraped and grated), coalfish fillet ((frozen), slightly thawed), onion (finely chopped) , flour, chicken stock, tabletops (4 pieces), whipped cream and dried dill.

Ingredients

Kitchen Stuff

baking tray
baking paper

Directions

Preheat the oven to 175 ° C.
Remove the bell house from the apples and cut into cubes.
Spoon them with 1 tbsp lemon juice.
Whisk the rest of the juice, 3 tbsp oil and salt and pepper a dressing and mix with the carrot grater and apple.
Cut the coalfish into cubes.
Melt 3 tbsp oil in a pan with a thick bottom and fry the onion.
Add the flour all of a sudden and stir with a wooden spatula for 2-3 minutes on low heat.
Crumble the bouillon tablet over the pan, pour in 600 ml of cold water and stir well with a whisk.
Add the coalfish and cook gently for 10 minutes.
Cut off the lid along the edge of the pastry pots.
Place the containers with the lids on the baking sheet covered with parchment paper and preheat them for 10 minutes in the preheated oven.
Season the fish ragout with the whipped cream, the dill and salt and pepper.
Place the potters on 4 plates, spoon in the ragout and serve with the apple-carrot salad..