Wash herbs. Put something aside for garnishing. Finely chop the rest. Rub the fillet with salt, pepper and the herbs. Wrap in foil and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Clean, wash and chop the tomatoes and zucchini. Heat the oil in a pan and fry the vegetables for about 5 minutes. Season with salt and pepper. Bring 1/4 litre water and milk to the boil. Stir in the mashed potato powder and whip vigorously for 1 minute. Season with salt and nutmeg. Pour into a piping bag with a large star-shaped spout. Remove the fillet, cut it open and arrange it on a plate with the vegetables. Spray mashed potatoes on top. Garnish with herbs
Board: Wedgwood
Table linen: Apart