Seawolf with green-herb butter

Name: seawolf with green-herb butter
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: bag fresh parsley à 30 g; bag fresh basil à 15 g; 1 clove garlic; 1 teaspoon coarse sea salt; 125 g soft butter; 500 g sticking potatoes; 4 tablespoons sunflower oil; 2 x 2 seawolf fillets approx. 150 g; (freshly ground) pepper; salt

A tasty recipe. The main course contains the following ingredients: fish, fresh parsley (à 30 g), fresh basil (à 15 g), garlic, coarse sea salt, soft butter, solid cooking potatoes, sunflower oil, sea wool fillets (approx. 150 g), (freshly ground) salt and pepper .

Ingredients

Kitchen Stuff

plastic foil
stir fry
paper towel

Directions

Chop minced parsley and basil. Garlic peel and finely chop. Mix parsley, basil, garlic and salt with 100 grams of butter. Make butter on foil and roll up. Leave to roll in butter for about 30 minutes in frozen butter.
Wash potatoes and cut into pieces. Heat in wok rest of butter and 1 tablespoon of oil and cover the potatoes over medium heat for about 5 minutes. Potatoes without a lid in golden brown and cooked for about 10 minutes, shoveling regularly. Dabbing the seawolf with kitchen paper and sprinkle with salt and pepper. Heat up residual oil in frying pan and lightly brown the seawolf in about 5 minutes, turning halfway. Distribute seawolf and potatoes over four plates. Cut butter into slices with hot knife and lay on fish. Serve with green asparagus tips.