Fish Björkeby

Do you remember that fish dish at school that everyone actually liked? A crispy topping, juicy fish and the feeling that a whole morning suddenly got a little better. Here comes an updated version of that very classic – still simple, but with a little more love and proper loin fillet of Alaska pollock. Perfect when you want to bring that nostalgic feeling back to the dinner table.

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Recipe for 3 portions:

Ingredients:

300 g Royal Foods loin fillet of Alaska pollock
50 g butter
1–1.2 dl breadcrumbs
3 tbsp crispy fried onion
4 tbsp finely chopped parsley
4 tbsp grated parmesan
Zest + a little juice from ⅓ lemon
Salt & pepper

Creamy Mashed Potatoes:

500 g floury almond potatoes
40 g butter
1.5 dl cream
0.5 dl parmesan
Salt
White pepper

Lemon–Dill Sauce:

1 dl crème fraîche
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice
1½ tbsp dill
1 tbsp finely chopped capers
Salt + black pepper

Instructions:

Preheat the oven to 175°C.
Boil the potatoes in salted water until tender.
Season the fish with salt and pepper. Melt the butter.
Mix melted butter, breadcrumbs, parsley, parmesan, lemon and crispy onion into a crunchy topping.
Press the topping generously over the fish.
Bake in the oven for approx. 15 minutes until the surface is golden and the fish flakes nicely.
When the potatoes are done, rice them and stir in butter and warmed cream a little at a time until the mash reaches the desired consistency. Finish with parmesan, salt and white pepper (and a little nutmeg if desired).
Make the sauce: mix all the ingredients together and season to taste.
Serve the fish with the mashed potatoes and the delicious sauce!