Fish with Vegetable Puree
Peel potatoes and carrots, coarsely chop and cook about 25 minutes in salted water.
Meanwhile, grind bread in a food processor. Clean mushrooms, cut into 0.5 cm (approximately 1/4-inch) cubes and fry in 1 tablespoon hot butter. Combine breadcrumbs, herbs, mushrooms and egg yolks and mix well. Season with salt and pepper.
Season fish fillets with lemon juice, salt and pepper. Fry fish in 1 tablespoon hot butter on both sides 1-2 min, then put on a parchment paper-lined baking sheet. Spread mushroom mixture over the fish. Bake fish fillets in a preheated oven 225°C (approximately 425°F) for 8-10 minutes.
Drain carrot-potato mixture and press through a ricer or mash with a potato masher. Add hot milk and stir the mixture to a smooth puree. Season with salt, pepper and nutmeg.
Serve baked fish fillets and vegetable puree on plates.