Our recipes

Ingredients

Serves 2

• MSC Gourmet Flatfish stuffed with Dijon mustard sauce, coated in flour
• 3 carrots
• 2 parsnips
• ½ celeriac (use whole if large)
• 1 large sweet potato (or 2 if small)
• 2 potatoes
• approx. 35 ml olive oil
• Spices: pepper, curry powder, turmeric, caraway and cumin, marjoram, dill, garlic, sweet and smoked paprika (add a few chilli flakes for a little heat) – you can also use ready-made potato seasoning instead of these spices.
• Oil for frying the fish

Preparation

Wash the vegetables thoroughly, peel them and cut them into finger-length sticks. Place the vegetables in boiling salted water and cook for 4 minutes.

Preheat the oven to 180 °C fan (or 200 °C top/bottom heat) and line a baking tray with baking paper.

Then mix the lightly drained vegetables with 15 g of olive oil and place them in the preheated oven. Mix the remaining olive oil with the spices and add to the vegetables after 8 minutes of cooking, stirring gently. Bake the vegetables for a further 2–3 minutes.

Place the frozen FEMEG flatfish fillets, flat side down, into a pan with hot oil. Fry over a medium heat for approx. 10–12 minutes, turning several times, until golden brown. Alternatively, the flatfish fillets can simply be deep-fried at 170° for approx. 4–6 minutes.

Enjoy your meal!