Summary

Ingredients

• 500 g potato (s)
• 750 g carrot (s)
• 30 g butter
• salt
• pepper
• 375 ml vegetable stock
• 250 ml whipped cream
• 1 bunch spring onion (s)
• 1 tablespoon sauce thickener (light)
• 500 g cod fillet (s)
• 1 bunch dill

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Instructions

1. Quarter the potatoes, cut the carrots diagonally into strips. Melt the butter in a saucepan, sauté the potatoes first, then add the carrots. Salt and pepper. Add the stock and cream. Cook on a mild heat for about 12-15 minutes. Slice the onions diagonally. Add to the carrots and cook for about 5 minutes. Season to taste with salt and pepper. Sprinkle in the sauce binding agent and bring to the boil briefly. Wash the fish, cut into bite-sized pieces and add. Let it sit for 5 minutes. Chop the dill and fold in carefully at the end.