Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 6 carrot (s)
- 500 g potato (s)
- 400 g fish fillet (s), your choice
- 0.75 liter ¾ broth
- 50 g butter
- 40 grams flour
- cream
- 1 egg yolk
- Parsley, smooth
- Salt and pepper, freshly ground
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Peel the carrots and potatoes, cut into slices and cook in salted water.
- Dice the fish fillet and cook in a little broth for 4-5 minutes, remove and drain.
- Make a sear from butter and flour and fill up with all the broth. Season with salt, pepper and lemon juice.
- Add the cream as required and mix the sauce with the egg yolk, do not let it boil anymore.
- Add the potatoes, carrots and fish cubes to the sauce and sprinkle with finely chopped parsley.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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