Redfish Fillet in the Potato Cover

Rinse and peel the potatoes and cut into fine slices (approx. 2 mm thick).

Remove the tarragon and thyme leaves from the stems and chop them finely.

Season the fish fillets with salt, pepper and the herbs.

Brush the top of the fillets with egg white and cover with the potato slices in a flaky way.

Place the fillets, potato side down, in the large insert. Next, coat the top of the fish in the manner described and season lightly with salt and pepper repeatedly.

Steaming liquid: 300 ml water + 200 ml white wine Cooking time: about 25-30 min.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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