Fish fillet with creamy mushroom sauce and roasted potatoes
- 600 g fish fillet (perch, African catfish, flounder)
- 500 g white button mushrooms
- 200 ml cream
- 50 g of gorgonzola cheese
- 1 bunch of dill
- 1 kg of new potatoes
- french fries spice mix
- oil, salt and pepper
Fry the fish slices in a little oil and set aside. Put the sliced mushrooms in the pan, salt, pepper and simmer. Add the cream and the finely crumbled gorgonzola. Cook together then carefully put the fish fillets back in and season with freshly cut dill.
Fry the smaller, whole new potatoes, season and then suddenly fried in a heated pan with some oil. This way it will be very delicious crispy.
Serve fresh and eat immediately!