Sailor Escalope with Mashed Potatoes

For the puree, remove the peel from the potatoes, cut them into large pieces and cook them in salted water until tender. When they are soft, drain them and return the saucepan repeatedly to the stove so that the excess liquid evaporates.

In a small saucepan, heat milk. Press the potatoes through the press and add the milk to it with a hand mixer or whisk until the desired consistency is reached. Before serving, season with salt, pepper and a pinch of nutmeg and stir in butter and whipped cream.

Rinse the fish fillets, rub dry, season with salt and pepper and sprinkle with juice of one lemon. Put the tomatoes briefly in boiling water, skin them and then cut them into slices. Cut the zucchini into fine slices.

Sauté shallots in a frying pan with olive oil, add zucchini slices and sauté briefly. Next, shape into a gratin dish, spread the tomatoes evenly on top and season with salt and pepper. Put the fish fillets on top.

Mix the sour cream with the herbs, season with salt, pepper and a squeeze of juice from a lemon. Cover the fish fillets with the kitchen herb whipped cream and sprinkle with breadcrumbs. Bake in the oven at 200 degrees for about 20 minutes.

Serve the sailor cutlets with the mashed potatoes.

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

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