Description
Tender, juicy and very tasty fish.
Ingredients
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Halibut
300 g
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Potatoes
600 g
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Water
-
Salt
-
Onion
1 piece
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Garlic
3 tooth
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Bay leaf
1 piece
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Milk
-
Butter
2 Tbsp
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Mayonnaise
-
Cheese
-
Turmeric
Cooking
Put halibut in a greased cast iron skillet. ( Pan was passed to me by inheritance from my grandmother or great-grandmother, I don't know. But it is very good broiled, fried. The appearance is not very pretty, but for cast iron skillets, this kind of norm ).
The cream put in a piping bag and smeared it over the fish. ( Description of the preparation of the cream below ). The pan put in a preheated oven at 180 degrees for 15 - 20 minutes. Top fish reddened and raised.
Preparation cream. Cheese is shredded in the shredder.
The cheese added the mayonnaise and roll in the chopper.
In the cream to avoid lumps rubbed the cream through a sieve.
Added turmeric for color and the cream is ready.
( This step is not required. I peeked in the restaurant, where my senior son. ) Frozen peas cooked in boiling water for three minutes.
The water poured and hand blender were purerave peas.
The right amount of mashed potatoes rubbed through a sieve.
On a white plate of mashed green peas brush did like this picture.
( By this time the mashed potatoes were already cooked. ) Potatoes cleaned, cut in half and put in slow cooker cooking. Poured water so that potatoes were covered. Put onions, garlic for flavor of the future mashed potatoes and put salt. At the end of cooking I added in potatoes Bay leaf.
With boiled potatoes poured water and poured the boiled, hot milk, brought to a boil. In the bowl the potatoes were purerave adding turmeric for a beautiful yellow color and butter.
The cubes of carrots and green beans cooked to serve. Here one portion.
In a bowl pastry bag to squeeze the mashed potatoes. Put halibut in a few places just out of the pouch to squeeze out the cream. Spread the cooked vegetables and herbs.
Very tasty!
Help yourself! Bon appetit!
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