Summary

Ingredients

• 2 shallot (s)
• 100 g butter, soft
• 1 tablespoon flour (wheat flour)
• 1 tablespoon capers
• 2 tablespoon herbs (dill, parsley, tarragon), chopped
• 4 slices fish fillet (s) (cod, 150 g each)
• 8 m. Jacket potato (s), cooked
• 5 tablespoon wine, white
• 60 g chips (potato chips)
• Salt and pepper, freshly ground
• mustard
• Fat for the shape

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Instructions

1. Peel 2 shallots, cut into small cubes, and mix with the soft butter, mustard, 1 tablespoon flour, 1 tablespoon capers, and 2 tablespoons chopped herbs (dill, parsley, tarragon) until well combined.
2. Rinse the 4 cod fillets (150 g each) under cold running water, pat dry, and season generously with salt and pepper.
3. Peel the 8 jacket potatoes, cut into slices, and arrange in a greased baking dish. Season with salt and pepper and drizzle with 5 tablespoons of white wine.
4. Place the seasoned cod fillets on top of the potatoes and spread the shallot-butter mixture evenly over each fillet.
5. Roughly crumble the 60 g of potato chips and scatter over the fish and potatoes.
6. Bake in a preheated 180°C (350°F) oven for 25 minutes until the fish is opaque and flakes easily, and the chip topping is golden and crispy.