Summary

Ingredients

• 0.75 kg ¾ fish fillet (s), skinless, I prefer cod or pikeperch
• 1 kg parsley root (s)
• 1 bunch spring onion (s)
• 1 bunch parsley
• 1 bunch dill
• 0.2 liters milk
• salt
• pepper
• Cornstarch, or flour

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Instructions

1. Peel and chop the parsley roots. The pieces should be cut roughly like carrot slices. Halve especially large slices again.
2. Wash and cut or chop the spring onions, dill and parsley. The amount actually required depends on personal taste. Onions and dill shouldn`t dominate in the end.
3. Rinse the fish and remove any bones with a pair of tongs, then cut into pieces about 2.5 x 2.5 cm.
4. Cover with plenty of water and bring the parsley roots and spring onions to the boil and add a teaspoon of salt. Let simmer for about a quarter of an hour. Now add the milk and the dill and season with pepper depending on your taste. Then thicken with cornstarch or flour and bring to the boil again. Now add the fish and let it steep for 5 minutes. Finally stir in the parsley.