Our recipes

Ingredients

(for 4 servings)

• 2x FEMEG MSC breaded redfish 200g
• 4 floury potatoes, as large as possible (approx. 400 g each)
• 1 tbsp butter
• Salt, pepper
• 1 bunch of dill
• 400 g creamy sour cream
• Spinach
• Cucumber
• Cherry tomatoes
• Balsamic vinegar and olive oil

Preparation

Wash the spinach, cucumber and cherry tomatoes thoroughly. Arrange the spinach on a plate, dice the cucumber, halve the cherry tomatoes and place both on top of the spinach.

Lightly drizzle everything with olive oil and sprinkle with salt, pepper and your favourite spices. You can also drizzle with balsamic vinegar if you like.

Preheat the oven to 220°. Scrub the potatoes thoroughly under running water and dry them. Melt the butter and brush it over the potatoes.

Sprinkle a heatproof dish with salt and place the potatoes in it.

Bake the potatoes in the hot oven (middle shelf, fan oven 200 °C) for 1–1.25 hours, depending on their size, until they are tender.

After 45 minutes, test for doneness with a sharp knife to check whether the potatoes are cooked.

18–20 minutes before the end of the baking time, place the redfish on baking paper in the oven.

Wash the dill, shake it dry and chop it finely. Mix the sour cream with the dill and season to taste with salt and pepper.

Cut the potatoes lengthways and break them apart. Serve the hot potatoes with the cold sauce.

Enjoy your meal!