Summary

Ingredients

• 2 fish (s), (sea bream)
• 1 cup cream
• 1 tablespoon sour cream
• 1 tablespoon, leveled flour
• 1 bunch dill
• 0.5 ½ lemon (s), add the juice
• 4 medium potato (s)
• 1 small onion (s)
• 2 tablespoon butter
• Herbs, fresh or dried
• some water

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Instructions

1. Wash the sea bream, drizzle with lemon juice, season with salt and pepper. Melt 1 tablespoon butter in a pan and fry the sea bream on both sides. Then add a little water and steam for about 10-15 minutes until cooked. Take the finished sea bream from the pan and pour the cream into the pan. Mix the sour cream well with the flour in a small bowl and stir into the cream. Bring everything to the boil briefly. Finally add the finely chopped dill and add the sea bream again.
2. Peel the potatoes and cut into approx. 1 cm thick slices. Melt 1 tablespoon butter in a saucepan and sauté the finely chopped onion until translucent. Add the potato slices, fry them briefly and add a little water and let them stew for about 15-20 minutes until the potatoes are soft (when the potatoes are cooked, the water should have evaporated). When the potatoes are ready, add fresh or dried herbs as desired.