Potato baked chermoula with herbs on the bottom of the onion and leek

Ingredients for Potato baked chermoula with herbs on the bottom of the onion and leek

Instructions for Potato baked chermoula with herbs on the bottom of the onion and leek

To prepare the Potato baked chermoula with herbs on the bottom of the onion and leek recipe, please follow these instructions:

Bottom of onion and Leek: Cut the onion and leek, and saute the vegetables in oil for a few minutes. Season with salt and pepper.

Mashed potatoes: Start by cooking 400 g potatoes in unsalted water (so they are easier to bog). Mash the potatoes with eggs, fresh, chopped herbs, salt and pepper and a little of the cooking water from potatoes. The Marsh can't be too thin.

Saithe Saithe fillets: fillets folded, so they are uniform in thickness. Place them in a greased, heat-proof dish, and season with salt and pepper. Kartoffelmosen is distributed over the fillets and bake in the oven at 180 degrees right c. alm. oven for about 12 min.

Caper sauce: fish stock and cream cooked in, for the sauce gets a suitable consistency. The season with mustard and whole capers.

Course is served with bread and a green salad.