Fried Fish Fillet with Potatoes and Carrots

Rating: 4.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)





Info: * Stamppot and Hutspot are very old dishes from Holland that are still very popular: Vegetables and potatoes are mixed together – either mashed with a fork or with a hand mixer – and blended with butter sauce or – traditionally – with milk and butter to make a smooth porridge.

* Hutspot is the name of the dish when made with carrots (winterpeen) and potatoes, Stamppot can be made with any vegetable, Brussels sprouts are very popular. Seasoning is sparing, a little salt and pepper is enough.

Peel the potatoes and boil them in water (salting is done later).

Scrape the carrots and cut them into pieces almost the length of a finger, cook them only half with water and without spices until they cut easily but still have resistance. They should not be mushy, because the mush you want to make the same afterwards on the plate.

The right consistency of potatoes and carrots is crucial for the success of this dish. After draining, dry both the potatoes and the carrots for a moment in the closed pot. Season with salt before serving.

The sauce: When the butter has cleared, add the finely chopped parsley. Pour the sauce hot over the vegetables and potatoes.

The fish: Pollack and hake are lean fish, they are well suited for this dish. When fishing whiting and haddock, which would fit equally well, cod is caught along,

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