How to make
Wash the potatoes, dry them and wrap each one in foil. Bake 40 min. at 390°F (200 °C). Peel, mash them into a puree with 1 tbsp olive oil and then add the cream.
Chop the onion and garlic finely. Boil the milk with the onion, garlic, thyme, cayenne pepper and parsley. Remove from the stove and leave it for 10 min.
Cut the fish into coarse pieces. Add 2 pieces to the milk and boil 10 min. on medium heat. Take the pieces out of the milk and tear them into small pieces.
Add the pieces of fish to the puree, add salt and curry. Prepare a sauce by chopping the onions into slices and braising them in a mixture of butter and olive oil until golden, while stirring nonstop.
Rub the rest of the fish with salt and braise 1 min. on each side. Arrange the fillets in an oven dish and bake 8 min. at 360°F (180 °C). Serve with the puree and onion sauce.
