Butterfish with potatoes and vegetables

Ingredients for Butterfish with potatoes and vegetables

Instructions for Butterfish with potatoes and vegetables

To prepare the Butterfish with potatoes and vegetables recipe, please follow these instructions:

The potatoes are peeled or scrubbed and boiled in leachate water for 15-20 minutes.
Bowl of rosemary and carrots is boiled in salted water together with 25 g of parsley butter.
When the water boils, lower it on the lowest blush for 10 minutes, so that the cauliflowers do not get stooled.
The butterfish was roasted on a hot dry pan.
The fish are so fatty that it does not burn and it is very juicy, even though it is cooked with good heat for approx. 4-5 minutes on each side.
When the water is poured from the potatoes, add the other half of the parsley butter and when it is melted and turned around, they can be served.
The fish is salted and peeed just before serving.

tips:
Serve with a good white wine to match the fatty fish. The carrots are perfectly soft in the 10 minutes, but if you want more bites in them, boil them separately, and for example. Only give them 5-7 minutes.