Skinned hills with potato branade and herb beurre blanc

Ingredients for Skinned hills with potato branade and herb beurre blanc

Instructions for Skinned hills with potato branade and herb beurre blanc

To prepare the Skinned hills with potato branade and herb beurre blanc recipe, please follow these instructions:

Potato chips: Potatoes and vegetables are cut into the tern and boiled tenderly in a saucepan. The water is poured and the whole is mashed with a whip together with 100 g of butter (the moss may be a little rough). The dish is seasoned with salt and pepper.

Herbs of Beurre Blanc: Red onions, parsley and dill are chopped well. The white wine is placed in a saucepan and boiled and the herbs added. After half a minute, the casserole is removed and the flask is cooled for approx. 5 min. Then add 50 g of butter and the sauce is seasoned with salt and pepper.

Coal: Fill the fillets with salt / pepper and fry on the skin side of a hedge pan with olive oil. The fillets are only cooked on the skinside until the meat is almost cooked. Take the fillets off the forehead and let them rest a little before serving.