Ingredients: 500 g potato 500 g fish (pike perch / codfish) 2 carrots a leek stem 2 tbsp potato starch parsley / dill / estragon salt – to taste Cooking Peel and cube potatoes and carrots. Cut a leek stem. Pour the ingredients with 1/2 l of water or cooked fish broth. Wash and scald fish. Cut it into pieces, dry and rub each piece with salt. Dissolve 2 tbsp of potato starch in a small amount of water and add it to potato. Boil the ragout until liquid...