Latvian Fish Cooked in Milk with Boiled Potatoes

Ingredients:

500 g (17.5oz) fish (mackerel, perch, pilchards, etc.)

140 g (4.9oz) flavouring vegetables (onion, parsley, carrot)

260 g (9.1oz) milk

2 tablespoons vegetable oil

2 tablespoons sour cream, chopped parsley or dill

Salt

Pepper

Bay leaves

Cooking Instructions:

Cut fish into pieces, cut onion into rings, coarsely grate carrot, chop parsley. Layer fish pieces with vegetables in a saucepan, sprinkling each layer with vegetable oil, salt and pepper. Pour over hot milk, add bay leaf and simmer over low heat for 10-15 minutes. Add sour cream at the end of cooking. Serve fish with the cooking liquid and boiled potatoes. Sprinkle with chopped herbs before serving.

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