Dip: Wash dill, chives and parsley and chop finely. Stir in the sour cream and season with crushed garlic, salt and pepper.
Rösti: Defrost peas, peel and chop onion finley. Peel the potatoes and grate finely. Place on a dish towel and squeeze well.
Then mix with the onion and peas, season with salt, pepper and nutmeg. Add egg and flour and knead well. Fry rösti in oil and keep warm in the oven.
Fish: Season with salt and pepper and sear on the skin side, turn, remove from heat and leave until done.