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Ingredients (2 servings)
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400 g IGLO POLARDORSCH
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500 g Bio-Erdäpfel
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100 g MILSANI HEUMILCH EMMENTALER
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1 Stk. MILSANI HEUMILCH NATURJOGHURT
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Olivenöl, Salz, Pfeffer, Kräuter
Preparation
- Preheat the oven to 200 degrees. Wash the potatoes, cut them into wedges, mix with a little oil, salt, and pepper, and place on a baking sheet.
- Pat the pollock dry, season with salt and pepper, and place it next to the potatoes on the sheet. Grate the Emmental cheese and sprinkle generously over the fish.
- Bake everything together in the oven for about 20 to 25 minutes until the potatoes are soft and the cheese is crispy and golden brown.
- Mix the plain yogurt with salt, pepper, and finely chopped herbs until smooth, and serve as a fresh dip with the fish and potatoes.
