Summary

Ingredients

• 6 large potato (s)
• 250 g Brussels sprouts
• 2 large onions
• 200 g crème fraîche
• 4 fish fillet (s) (saithe)
• 1 tablespoon wild garlic
• 1 teaspoon, leveled caraway seeds
• nutmeg
• 0.5 ½ lemon (s), untreated
• pepper
• sea-salt
• soy sauce
• 40 g butter, or mararine
• 1 cup milk
• oil

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Instructions

1. Marinate the fish with salt, pepper, soy sauce and squeezed lemon (keep the skin).
2. Peel or clean the potatoes and Brussels sprouts. Cook both separately in salted water. Add caraway seeds to the Brussels sprouts.
3. Cut the onions into slices.
4. In the meantime, bread the saithe in flour. Heat the oil and fry or deep-fry the fish in it until golden brown.
5. Mix the onions with the remaining marinade and flour and toast them in the pan after the fish is done.
6. Drain the potatoes and Brussels sprouts. Mash the potatoes with milk, butter and nutmeg to a puree. Also mash the Brussels sprouts and add the crème fraîche and stir. Now mix the potatoes and Brussels sprouts together and season with wild garlic and a little grated lemon peel.
7. Place the fish and the puree on plates and garnish with the fried onions.