Fish in a pepper crust with potato and leek vegetables
- 750 g predominantly waxy potatoes (e.g. Agria)
- 3 (approx. 800 g) Sticks of leeks
- 1/2 Bund Marjoram
- 2 TL colorful peppercorns
- 800 g Fish fillet (e.g. B. Lingfish)
- Salt
- 2 EL Butter or margarine
- 4 EL flour
- 250 ml Milk
- 1-2 tbsp lemon juice
- 1 EL Oil
40 minutes
light
- 1.
- Wash the potatoes thoroughly, in boiling water for approx . 20 min cook uten. Clean and wash the leek and cut into fine rings. Wash marjoram, pat dry, set aside for garnish.
- 2.
- Finely chop the rest. Crush the pepper in a mortar. Wash the fish and pat dry. Drain the potatoes, rinse in cold water and peel off the peel. Cut the potatoes into slices. Cook the leek in lightly salted water for about 5 minutes.
- 3.
- Drain and collect the cooking water. Melt the fat in a saucepan. Dust over 2 tablespoons of flour and sauté briefly. Gradually add 1/2 liter of vegetable water and milk while stirring. Bring to the boil, simmer for about 5 minutes.
- 4.
- FishDrizzle with lemon juice. Season with salt and turn in 2 tablespoons of flour. Heat the oil in a coated pan. Fry the fish on one side for about 3 minutes, turn. Sprinkle with pepper and cook for another 3 minutes.
- 5.
- Turn again and fry for 1 minute. Add the leek, potatoes and marjoram to the sauce. Season to taste with salt and pepper. Serve the vegetables with the fish. Garnish with marjoram that has been set aside.
1 person approx:
- 460 kcal
- 1930 kJ
- 48 g protein
- 11 g fat
- 42 g carbohydrates
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