The fish in the pot

Description

Tender fillet of fish in sauce, baked under a lid of mashed potatoes

Ingredients

Potatoes

7 piece
Chicken egg

2 piece
Leeks

100 g
Carrots

1 piece
Green onions
Mustard

0.5 Tbsp
Vegetable oil

5 Tbsp
Garlic

2 tooth
Cream
Starch

1 Tbsp
Cheese

50 g
Lemon juice
Parsley

1 coup
Fish fillets

400 g

Cooking

Boil potatoes in their skins, lightly salted water. Eggs are also boiled. Leeks washed and cut into rings. Carrot peel and grate on a fine grater. Chop all the greens.

Fish cut into stripes

Carrot fry in vegetable oil with green onions. Add the cream, in which dissolve the starch. Bring to boil and start to thicken. Remove from the heat. Add grated on a fine grater cheese, lemon juice, 0.5 tsp. mustard and parsley. Mix well.

Eggs cut in half and each half into 4-5 even pieces crosswise. In a pot put the fish, eggs, leeks and green garlic, gently stir. Cover with the sauce.

The hot potatoes until clean, cut into small squares, add 3 tbsp vegetable oil, ground black pepper, salt (if necessary) and crush into a puree. If they get little pieces, that's OK. In the cooking process they soften. On top of the fish sauce put sauce.