Summary

Ingredients

• 200 g potato (s)
• 1 teaspoon olive oil
• 120 g fish fillet (s) (panasius, fresh or frozen)
• 1 medium onion (s),
• 50 ml cream - substitute (7% fat, e.g. Cremefine or Finesse)
• 100 ml milk
• 1 clove garlic
• 1 stick celery with green
• 50 ml vegetable broth, strong
• 2 teaspoons black cumin
• 2 teaspoons horseradish, grated, fresh or glass
• 2 teaspoons lemon juice
• salt and pepper

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Instructions

1. Thaw fish if necessary. Then salt, pepper and drizzle with a little lemon juice.
2. Preheat the oven to 220 ° C. Line a baking sheet with parchment paper. Wash the potatoes thoroughly and cut into slices about 1 cm thick with the skin on. Spread on the baking sheet and sprinkle with salt, pepper and black cumin. Put in the hot oven. The potatoes are ready when the surface is bubbling and lightly browned.
3. Clean the onion, celery with the greens and the garlic clove and - to save time in the blender - chop.
4. Heat the olive oil in a medium-sized pan and stir-fry the vegetables for about 5 minutes. Deglaze with milk, cream and vegetable stock. Salt and pepper and then lightly sour with a little lemon juice (about 1-2 teaspoons). Stir in the horseradish. Put the fish in the sauce and let it steep.
5. Arrange with the potatoes on plates and serve hot.
6. WW: 7.7 P.
7. LF30: 31%
8. Calories: approx. 380 kcal
9. Fat: approx. 13 g
10. Side tip: balsamic onions
11. To do this, quarter 2 medium-sized onions, place in a freezer bag, add about 2 tablespoons of balsamic vinegar and season with salt. Hold the bag shut and mix well. Let something move in. Pour into a colander and drain. About 5 minutes later than place the potatoes in the hot oven on the baking sheet.