Draw the salted whitefish fillet strips through the milk, flour them, shake them off well and fry them in the hot friture until golden brown.
For the sauce: sauté garlic, onions, bacon, mushrooms and artichoke bottoms in butter, deglaze with white wine, boil slightly, fill up with gravy. Season and taste with cognac and juice of a lemon.
Now mix everything together with the fish and the hot roast potatoes, arrange in a high dish and sprinkle the finished fish stew with plenty of chopped parsley.
Tip: Stock up on high-quality spices – it pays off!
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