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Cod fillet with chip crust (4 persons)
100g butter, softened
1 tablespoon flour (wheat flour)
1 tablespoon capers
2 tablespoons herbs (dill, parsley, tarragon), chopped
4 discs fish fillet (cod, 150 g)
8 medium sized boiled potatoes
5 tablespoons of white wine
60 g chips (crisps)
salt and freshly ground pepper
fat for the casserolle
Peel the shallots and cut them into small cubes. Mix butter, mustard, flour, capers and herbs well. Rinse the fillets under running cold water, pat them dry and sprinkle them with salt and pepper.
Peel the potatoes, cut them into slices and place them in a greased, shallow casserolle. Sprinkle with salt, pepper, and white wine. Place the fish fillets on it and apply the butter and onion mass. Coarsly crumble the potato chips and spread on the mass.
Put the casserolle on the grill and in the oven. Cook for about 25 minutes with hot air (about 180 ° C, preheated).