Fine Pan Fish with Fried Potatoes and Mustard Sauce

by Editorial Staff

Summary

Prep Time 50 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg potato (s), medium-sized, waxy
  • 1 bunch spring onion (s)
  • 5 medium mushrooms
  • 800 g fish fillet (s) (e.. cod, saithe, lin fish or redfish)
  • 3 tablespoon lemon juice
  • 150 g butter
  • 80 g mustard
  • 2 egg yolks
  • 150 g natural yourt
  • salt and pepper
  • 1 squirt lemon juice
  • Oil or clarified butter
  • Flour
  • Parsley or dill or herbs your choice, chopped
Fine Pan Fish with Fried Potatoes and Mustard Sauce
Fine Pan Fish with Fried Potatoes and Mustard Sauce

Instructions

  1. Wash the potatoes and cook them in salted water as jacket potatoes. In the meantime, clean and wash the spring onions and cut into rings approx. 1 cm thick. Also clean the mushrooms and cut into slices. Wash the fish fillet, pat dry, cut into 16 equal pieces and drizzle with 3 tablespoons of lemon juice.
  2. For the mustard sauce, melt 150 g butter over a mild heat. Heat the mustard and egg yolks in a bowl over a hot water bath while stirring. Gradually add the melted butter and continue to beat or continue to stir with a mixer until the sauce is slightly creamy. Then stir in the natural yogurt. Season the sauce with salt and pepper and a splash of lemon juice and keep warm over the switched-off water bath.
  3. Drain the potatoes, let them evaporate briefly, peel them and leave to cool. Then cut into slices and heat in hot oil or clarified butter in a very large pan. Add the potato slices, season lightly with salt and fry over medium heat for about 8-10 minutes until golden. Carefully turn the potatoes several times in between. Add the spring onions and mushrooms and fry for another 3 minutes. Then keep warm.
  4. Now mix the flour, salt and pepper on a plate and turn the pieces of fish in it. Heat the oil in a non-stick pan and fry the pieces of fish in it for about 3 minutes on each side over a low heat.
  5. Place the fried potatoes on a plate, place the pieces of fish on top and sprinkle with plenty of fresh herbs. Serve immediately and serve with the mustard sauce.

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