Summary

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

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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.