FISCHKARTOFFELN  vom  BLECH 

Fishpotatoes

750 g potatoes
5 onions
500 g mushrooms
500 g tomatoes
1 cucumber
800 g coalfish filets
150 herring
1 stock cube
500 ml sour cream
150 g creme fraiche
4 eggs
2 tbsp. lemon juice
1 tbsp. parsley and 1 tbsp. dill (chopped)
oil, butter

 

 

Boil and peel potatoes, cut them into thin slices.
Preheat oven to 180°C.
Wash tomatoes and cucumber. Peel cucumber. Dice Cucumber and tomatoes. Peel and dice onions. Fry them until translucent. Cut mushrooms into slices. Put potateos to the onions and simmer all covered about 5 minutes. Add musrooms, tomatoe- and cucumber cubes.
Cut fish filets into cubes and herring into slices, fold in. Sprinkle with pepper and stock cube.
Mix well sour cream, creme fraiche, eggs, lemon juice and herbs. Season to taste with salt and pepper. Cover a ovenproof dish with butter, spread upon fish-potatoes and cover with sauce. Bake in oven about 35 minutes, until golden brown.

 

      
     
 

www.serviert.at