Potato-Fish Pan with Green Beans, Dill and Shallots

Ingredients

• 800 g waxy potatoes
• 6 shallots
• 500 g pre-cooked redfish
• 200 g Green beans
• 3 tbsp olive oil
• 1 splash white wine
• 1 sprig dill
• Salt
• white pepper

Instructions

1. 1.

   Peel the potatoes, cut them into wedges and steam for about 20 minutes. Peel and slice the shallot. Rinse the fish, pat dry and cut into bite-sized pieces. Wash, trim and halve the beans, adding them to the potatoes during the last 7-8 minutes of steaming.

2. 2.

   Remove leaves from the dill sprig and roughly chop.

3. 3.

   Sauté the shallots in hot oil in a non-stick pan until golden brown, then add the fish and cook for 2–3 minutes. Deglaze with white wine, then fold in the vegetables, season with salt and pepper, and sprinkle with dill before serving.