Summary

Ingredients

• 2 spring onion (s)
• 1 bunch herbs, fresh, mixed
• 140 g butter, soft
• 100 g breadcrumbs
• some salt and pepper, whiter
• 4 fish fillet (s) (pollack fillet à 180 g)
• some butter for the pan
• 2 cucumber (s)
• 200 g yourt, Greek
• 1 lemon (s), add the juice from it
• some sugar
• a bit salt
• 1 kg potato (s), floury boiling
• Salt water
• 3 cloves garlic
• some salt and pepper, whiter
• 250 ml milk
• 1 tablespoon butter
• some nutmeg

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Instructions

1. For the crust, finely chop the spring onions and wash the herbs (e.g. thyme, rosemary, parsley, chervil, tarragon), spin dry and finely chop. Beat the butter until frothy and mix with the herbs and spring onions. Add the breadcrumbs and stir, season with salt and pepper. Wash the fish fillets, pat dry and season with salt and pepper on both sides. Lightly butter a casserole dish, place the fish fillets in it and cover the top with the crust. Bake in the preheated oven at 200 ° C (without convection) on the second rack from the bottom for about 10 - 12 minutes until golden brown. For the cucumber salad, wash the cucumbers thoroughly and slice them lengthways into thin slices with a vegetable peeler up to the core. Lightly salt the cucumber slices and let them steep. Pour the lemon juice over the cucumber, stir in the yogurt and season with a little sugar and a little salt. For the mashed potatoes, peel the potatoes, wash them, cut them into large pieces and cook them in a saucepan with plenty of salted water for about 10-15 minutes. Drain and mash. Peel the garlic, bring to the boil with milk and butter and then puree. Keep warm. Gradually stir the garlic milk into the potatoes and season with salt, pepper and freshly grated nutmeg.