Recipe “Poached fillets of haddock with potatoes” NDR.de – Guide

by Rainer Sass

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Ingredients for fish:


  • 4





    (with skin) fillets of haddock


  • 3





    ascalots


  • 1

    polo


    celery


  • 3

    sticks


    spring onion


  • 1.5

    l


    fish stock


  • 200

    ml


    white wine


  • 100

    ml


    vermouth


  • 100

    ml


    dry vermouth


  • 2

    the


    white wine vinegar


  • 4





    white mushrooms


  • 2





    laurel leaves


  • 2

    the


    butter


  • 0.5

    Federation


    dill






  • Salo






  • lemon

Clean and lightly salt the fish fillets, then set aside. Clean the shallots, spring onions, celery and mushrooms and cut into thin slices or rings. Put the fish and the prepared ingredients in a wide saucepan or pan and cook. Add white wine, vermouth, vinegar, bay leaf and butter and season the stock with salt. The stock should taste strong and spicy.

Reduce the heat just below the boiling point. The liquid should no longer boil. Put the fish fillets, skin side up, and cook for about 10 minutes. Gently turn once after 5 minutes. The fillets should not separate, but be firm in the flesh and still slightly translucent in the middle.

Ingredients for the potato purity:


  • 1

    kg


    flour potatoes


  • 50

    G


    butter


  • 120

    ml


    milk


  • 120

    ml


    cream






  • Salo






  • nutmeg

Peel the potatoes and boil them in salted water. Then drain well. Heat the milk and cream a little. Squeeze the potatoes through a press and add and mix with the mixture of milk and cream. Mix the cold butter cubes and let it melt. Beat the puree vigorously and season with salt and nutmeg.

server:

Put 1 tablespoon of puree in deep plates. Put 1 fish fillet on top of each. If necessary, first remove the skin. Now add the broth and some stock vegetables. Garnish with chopped dill and lemon wedges.


LA! | broadcast date | 19.11.2021


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