1 lb fish fillets
1 lb boiled potatoes
1 large shallot onion
2 tbsp butter
1 tbsp flour
Greens on your taste (dill and bay leaves recommended)
Salt and ground black pepper on taste
Cut shallot onions and greens into medium-size pieces.
Fry them on a large skillet with butter for 2 minutes, add salt, pepper, and bay leaves.
Add 0.5 cup water into the skillet, and bring to boil.
Cut fish fillets into portions, put on the skillet, and boil until readiness (8-10 minutes) at low-medium heating.
Fry flour with 1 tbsp butter in another skillet until the nut aroma appears.
Add 3 tbsp fish broth from the other skillet; add a pinch of salt and a pinch of pepper.
Mix well. Bring to boil at low heating, stirring thoroughly, until a thick consistency is achieved.
Cut the boiled potatoes into same-shape pieces, and place them on a serving dish.
Place fish fillets over them. Pour sauce over this.
Let sit for 10 minutes in a warm place, and serve.