Fried Zander with mashed potato and carrot recipe is a more and new recommendations by researchers and doctors.

Serves 3 (Preparation time 45 minutes)

Ingredients:

300 g floury potatoes

200 g carrots

2 tablespoons MAGGI garden vegetable soup

80 g frozen peas

2 tablespoons sour cream

salt

pepper

fresh grated Nutmeg

3 (150 g) perch fillets

1 tablespoon THOMY GΩLD rape & sunflower oil

MAGGI Seasoning 4 salads

1 box cress

Method:

1. Wash potatoes, peel and cut into cubes. Wash the carrots, peel and Cut into cubes.

2. In a saucepan, bring 500 ml of water to a boil. MAGGI Bouillon vegetable garden resolve it. Peas, cook about 3 minutes and remove. Potato and carrot cubes in the broth type and in about 10-15 minutes until soft.

3. Stomp along with sour cream and season with salt, pepper and nutmeg. The cooked peas Stir and keep warm.

4. Zander fillets Wash and pat dry.

5. Become hot in a nonstick pan THOMY GΩLD rapeseed & sunflower oil. The Perch fillets into place with skin side down and fry crisp. The page without skin MAGGI Seasoning 4 season. Then turn and fry briefly done, at the skin side with MAGGI 4 seasoning to taste.

6. The fish with the mashed potato and carrot cause. From the leaves of cress cut with scissors and decorate the plate with it.

7. Serve with a salad.

Notes and Tips:

Fish is an important component in a balanced and varied diet. Therefore, nutrition experts, including twice to eat fish a week.