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Marinated Basa fish fillets
Mustard & Dill |
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Ingredients
4 Pangalicious Mustard & Dill
1 kg floury potatoes
400g carrots
butter
100ml milk
1 onion
2el mustard
6 sprigs of dill
pepper and salt |
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Necessities
saucepan
peeling knife
tinfoil
potato Masher
Ladle |
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4 Persons |
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35 Minutes |
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Step 1
Preheat the oven to 200 degrees. |
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Step 2
Peel the potatoes and cut them in half. Bring to the boil in a pan with water and salt, they are done in about 20 minutes. Add the last 10 minutes the carrots (chopped) and cook them until they are done. then drain. |
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Step 3
Wrap each fillet Pangalicious in a piece of aluminum foil with a knob of butter. Place the packets on a baking tray and bake in 22 minutes in the oven. |
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Step 4
Chop the onion and fry in a little butter. For this you can use the pan in which you cooked the potatoes and carrots. Add the potato and carrot, with a knob of butter (warm) milk and mustard. |
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Step 5
Stamp this coarse and possibly even donate extra milk with it as it is too compact. |
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Step 6
If Pangalicious fillets are ready, cut into large pieces. Dill heel also coarse. Shovel with both a spoon by your stew. Warm through and season with salt and pepper. |
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Tip
"Exchange agree with a nice Queens fish in the stew." |
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