Cod Fillet with Mustard Sauce and Parsley Potatoes

Summary

Ingredients

• 400 g potato (s), waxy
• 2 tablespoon parsley, chopped
• 300 g cod fillet (s) (2 pieces)
• 1 lemon (s)
• 1 tablespoon butter
• 3 tablespoon flour
• 100 ml milk (1.5%)
• 1 tablespoon oil
• 3 tablespoon mustard, medium hot

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Instructions

1. Peel the potatoes and cook them in plenty of salted water for about 20 minutes.
2. In the meantime, wash the cod fillets, pat dry, drizzle with lemon juice, season with salt and pepper.
3. Heat the butter in a saucepan and sweat 1 tablespoon of flour in it. Deglaze with the milk and simmer for about 10 minutes, stirring constantly.
4. Turn the fish fillets in the remaining flour. Heat the oil in a non-stick pan and fry the fillets on both sides over medium heat until golden brown.
5. Stir the mustard into the sauce and season with salt and pepper.
6. Drain the potatoes and sprinkle with the parsley.
7. Salad tastes good as a side dish, preferably lamb`s lettuce
8. Tip:
9. Instead of boiled potatoes, you can also make jacket potatoes, because not as many vitamins are lost.
10. If you can`t get chew, you can also have haddock, cod, or saithe.
11. The fish tastes particularly good when fried in walnut oil.