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Chill butter in the freezer. Peel potatoes and boil them
in salted water until tender, pour off water and put them aside. Wash
and dice greens, chop onions and sautée all with butter. Douse with wine,
boil some minutes, add vegetable stock and boil down to one third. Fold
in cream and season to taste with salt, pepper, nutmeg and chopped
garlic.
Season fish filets with salt and pepper and fry them on both sides.
Sautée potatoes in butter and season with salt, pepper and some caraway
seed.
Mix well the sauce with cold butter. |
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