Rosemary potatoes with victoria perch

Name: rosemary potatoes with victoria perch
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg solid potatoes (bag 3 kg), peeled; 4 el olive oil; 600 g garden peas with carrots (advantage 1 kg, frozen); 500 g victoria perch fillet (bag of 750 g, freezer), thawed; 1 el fish spices bus 225 g; 2 tl mustard; 1 cup whipped cream 125 ml; 2 tl rosemary broken (jar of 19 g)

A tasty Dutch recipe. The main course contains the following ingredients: fish, solid potatoes ((3 kg bag), peeled), olive oil, garden peas (with carrots (1 kg bag, freezer)), victoria perch fillet ((750 g, deep frozen), thawed), fish spices (canister 225 g), mustard, whipped cream (125 ml) and rosemary (broken (pot of 19 g)).

Ingredients

Directions

Boil the potatoes in plenty of water with salt in 20 minutes until done. Drain and cut into pieces. Heat 2 tbsp oil in a frying pan and fry the potatoes in 6-8 min. Until golden brown. Prepare the garden peas with carrots according to the instructions on the package.
In the meantime, dry the victoriaabilet fillet with kitchen paper and sprinkle on both sides with the fish spices and pepper to taste. Heat the rest of the oil in a frying pan. Fry the fish for 1 min on each side. Stir the mustard through the whipped cream. Turn down the heat and pour the mustard cream over the fish. Cook the fish in the oven for 5-6 minutes, using the lid on the pan. Spoon the rosemary through the potatoes and season with salt and pepper.
Divide the rosemary potatoes over 4 plates and add the victoria perch. Season the cooking liquid with pepper and salt and scoop over the fish. Serve with garden peas and carrots.