Summary

Ingredients

• 400 g fish fillet (s), (panasius or redfish or saithe)
• 750 g potato (s)
• 2 large onions
• 350 ml fish stock or vegetable stock
• 100 ml cream
• 2 tablespoon butter
• 500 g Chinese cabbae
• 0.5 ½ lemon (s), juice it
• Salt and pepper, from the mill
• nutmeg
• 1 teaspoon spice mixture, (Vegeta)
• 6 teaspoons mustard, (half Dijon and rotisseur each)
• Sauce thickener, light
• Corn flour or wheat flour
• 0.5 ½ bunch dill
• 1 handful pumpkin seeds

Print Recipe Pin Recipe

Instructions

1. Peel, wash and dice the potatoes. Peel and cut the onions into eighths. Heat 1 tablespoon butter in a pan and fry the potatoes and onions in it for about 10 minutes, turning occasionally. Then deglaze with the fish stock and cream, season with salt, pepper, nutmeg and Vegeta (or grained organic vegetable stock), bring to the boil and stew covered for about 15 minutes.
2. Cut the cleaned Chinese cabbage crosswise into strips approx. 2 cm wide.
3. Cut the fish fillet into bite-sized pieces, drizzle with lemon juice and season with salt. Turn in the corn flour (I brought this tip from Portugal) and fry it in the remaining butter in a second pan until golden. Take out, drain briefly on paper towels and keep warm.
4. Stir the mustard into the potatoes, season again with salt and pepper and bind everything with a sauce thickener. It`s better to taste a little stronger, because the cabbage still pulls salt. Then fold in the Chinese cabbage and cook covered for 3-4 minutes.
5. Put the vegetables in a suitable dish, arrange the pieces of fish on top and serve the whole thing sprinkled with chopped fresh dill and pumpkin seeds.