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Force potato, while still hot, through a strainer onto a heavy bottom pan. Add hot milk while stirring with a wooden spoon until a thick and soft purée is obtained. Add more milk if necessary. Add yolks and combine. Season with salt, pepper, parmesan cheese and nutmeg.
Butter a serving dish and cover the bottom with the potato purée.
Pat dry fillets and season with salt and pepper. Arrange fillets on potato purée and sprinkle dill.
Combine mayonnaise with mustard and spread it over the fish.
Garnish with chives if desired.
Bake in preheated oven 350 °F (180 °C) until fish is just cooked and and the mayonnaise starts to turn golden.
How to fillet, skin and debone fish |