Boil the boiled potatoes. Meanwhile, add to the water the white wine and the fish seasoning form and make five minutes. Add the fillet and cook for about ten minutes. Then take it out and keep it warm.
Pour 1/8l of the fish stock through the sieve and make it 1 minute with the binder. Stir in olives, dill and parsley. Drain the potatoes, peel them, put them with the fish on a heated plate and pour the sauce over them. Add 2 sliced tomatoes dressed with salad dressing on top.
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