Fish Fillet in Mustard – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s), frozen, (e.. saithe, salmon, etc.)
- 500 g potato (s)
- 1 cup sweet cream, (no sour cream)
- a bit salt
- 1 teaspoon mustard, (medium hot)
- Pinch sugar
- Flour - sweat
- possibly wine, dry
Print Recipe
Pin Recipe Instructions
- Cook the peeled and chopped potatoes in vegetable stock.
- Debone the still frozen fish fillet (if necessary), acidify, season with salt and cut into pieces.
- Make a butter roux in a large pan. It is best to deglaze directly with the bouillon in which the potatoes were cooked and make a creamy sauce. Cover the potatoes so that they stay nice and hot.
- Season the sauce with the spices and, if necessary, a sip of dry white wine, add the cream and let the fish simmer in it.
- It`s super quick and easy and is even very popular with our children. MAKE ENOUGH SAUCE !!
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