ingredients

 

2 4 6 8 Servings

• 1 seabass, cleaned & filleted

• 0 a few shavings of parmesan cheese

• 4 medium OR 300 grams potatoes

• 100 grams fine green beans

• 0.5 lemon

• 0.5 bunch fresh dill

• 25 grams butter

• 1 tablespoon olive oil

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• large saucepan

• frying pan

• potato masher

• colander

• vegetable peeler

instructions

 

1. In the medium saucepan boil some water for the potatoes. Add salt. Peel and roughly dice 3-4 medium potatoes and parboil for 10-12 minutes, until soft.

2. In the large saucepan boil water for 100g fine beans. Cook them for 4-5 minutes.

3. Finely chop the dill, leaving a few leaves for decoration.

4. Heat up 1 tablespoon of olive oil in the frying pan. Season the seabass filets and fry them, flesh down, for 3 minutes. Flip over, reduce the heat and cook for another 3 minutes.

5. Using the vegetable peeler, shave a few large flakes from the block of parmesan cheese.

6. Melt two-thirds of the 25g knob of butter in the small pan. Squeeze the juice from ½ the lemon into it and take it off the heat.

7. Drain the potatoes and place them back in the saucepan. Add the rest of the butter and mix in the dill. Mash the potatoes until well crushed, but not necessarily too smooth. Season with pepper.

8. Drain the fine beans.

To serve - Arrange the potatoes in the middle of the plate and neatly place the fine beans on top. Rest the seabass on the beans and drizzle the lemon butter. Decorate it with the parmesan shavings and a dill leaf.