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 shallots and cut into cubes. Mix the butter, mustard, flour, capers and herbs together well. Rinse the fish fillets under cold running water, pat dry and sprinkle with salt and pepper.
2. Peel the potatoes, cut into slices and place in a greased, flat baking dish. Sprinkle with salt and pepper and drizzle with white wine. Place the fish fillets on top and brush with the butter and onion mixture. Roughly crumble the potato chips and spread over the mass.
3. Put the tin on the wire rack in the oven. Cook with hot air (approx. 180 ° C, preheated) for approx. 25 minutes.