Summary

Ingredients

• 500 g potato (s)
• 750 g carrot (s)
• 30 g butter or mararine
• Salt and pepper from the mill
• 375 ml vegetable stock
• 250 ml 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. Peel, wash and quarter the potatoes. Clean and wash the carrots and cut diagonally into slices.
2. Melt the butter or margarine in a saucepan, first sweat the potatoes in it, then add the carrot slices. Season with salt and pepper. Add the vegetable stock and cream. Cook on a mild heat for about 12-15 minutes.
3. In the meantime, clean and wash the spring onions and cut them diagonally into slices. Add to the carrots and potatoes and cook for about 5 minutes. Season to taste with salt and pepper. Sprinkle in the sauce thickener and bring to the boil briefly.
4. Wash the fish, cut it into bite-sized pieces and add. Let it steep for 5 minutes. Chop the dill and fold in carefully at the end.