White Fish with Herby Potatoes
54 / 100
ready in 55 min.
Cook the potatoes in boiling, salted water for 20-25 min until fork-tender. Drain well.
Poach the fish in 100 ml wine and 500 ml water for 12-15 min.
To make the sauce, create a roux with the flour and the butter and quench with the remaining wine. Bring to the boil and simmer for a few minutes.
Add the cream and the stock and bring to the boil, stirring continuously. Simmer for 10 min and season with mustard, salt and Noilly Prat
Melt the butter in a pot and add the potatoes and the parsley. Arrange with the fish on preheated plates, add the sauce and serve.