Summary

Ingredients

• 500 g fish fillet (s)
• 400 g carrot (s)
• 2 onions)
• some cream
• 400 g potato (s), floury
• 4 tablespoon herbs, various, fresh
• 1 large egg (s), possibly 2
• salt and pepper
• nutmeg
• butter
• Flour

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Instructions

1. First, put the potatoes up to boil.
2. Meanwhile, salt and pepper the defrosted fish fillets and fry them very lightly in the pan.
3. Fry the finely chopped onions in the same pan (add a little fat if necessary, preferably butter). Pour in a little water and add the roughly grated carrots. Salt and pepper the mixture and simmer gently so that the carrots become soft.
4. Take the soft, boiled potatoes out of the saucepan, peel them and press them through the potato press. Allow to cool and then mix with various finely chopped herbs (basil, thyme, parsley, rosemary, chives, etc.), add the egg and season everything well with salt, pepper and nutmeg. The mass should stick together well, otherwise you may need to add an egg to bind.
5. Then place the fish fillets on a baking sheet and coat with the potato and herb crust (it`s best to use your hands). Then bake in the oven for 10-12 minutes at 200 ° C.
6. Meanwhile, get the vegetables ready:
7. Add a little cream, bring to the boil briefly and add a little flour to thicken the sauce, season everything to taste.