Potato rösti with fish goulash

Name: Potato rösti with fish goulash
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 collar spring onions (approx. 180 g); 2 medium-sized cherry tomatoes; 2 (approx. 50 g) Gherkins; 2 TABLESPOONS Oil; 4 frozen potato rösti; 2 Pollock fillets (approx. 150 g each); 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Vegetable broth (instant); 1/2 (75 g) Becher Crème fraîche; 1 TABLESPOON Capers; 1 TABLESPOON sauce thickener; 7-10 Tbsp Dill and dill flowers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 collar spring onions (approx. 180 g)
2 medium-sized cherry tomatoes
2 (approx. 50 g) Gherkins
2 TABLESPOONS Oil
4 frozen potato rösti
2 Pollock fillets (approx. 150 g each)
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Vegetable broth (instant)
1/2 (75 g) Becher Crème fraîche
1 TABLESPOON Capers
1 TABLESPOON sauce thickener
7-10 Tbsp Dill and dill flowers

Directions

1
Clean, wash and cut the spring onions into pieces of about 2 cm. Clean, wash and quarter cherry tomatoes. Halve the gherkins lengthwise and cut into pieces of about 1 cm. Heat 1 tablespoon of oil in a frying pan and fry the potato rösti for about 8 minutes, turning them over. Wash the fish fillets, dab dry and sprinkle with lemon juice.
2
Cut into large cubes and season with salt and pepper. Heat the remaining oil in a coated pan and fry the fish cubes all around. Remove and put aside. Fry the spring onions and cherry tomatoes in the frying fat. Deglaze with vegetable stock and stir in the crème fraîche. Season with salt and pepper. Add gherkins and capers. Bring the sauce to the boil and stir in the sauce thickener. Warm the fish cubes in the sauce.
3
Season with salt and pepper. Add gherkins and capers. Bring the sauce to the boil and stir in the sauce thickener. Warm the fish cubes in the sauce. Arrange potato rösti and fish goulash on plates and garnish with dill and dill flowers. Serve with lettuce with herb dressing