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Deseed pepper and cut into stripes. Peel ginger and
garlic and chop finely. Peel potatoes, dice them, boil until tender and
mash them. Add warmed milk and butter and mix well. Boil green beas
until tender, add ginger, mash all and add them to potatoe puree. Season
to taste with salt and pepper.
Sautée peppers in olive oil with garlic and thyme, add some beef stock
and boil until firm to the bite. Season with salt and pepper.
Season fish filets with salt, pepper and some thyme and fry them in
olive oil on both sides.
Place pepper vegetable on warmed plates, put upon fish filets and beside
it puree. |
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