Summary

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

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Instructions

1. Cook the peeled and chopped potatoes in vegetable stock.
2. Debone the still frozen fish fillet (if necessary), acidify, season with salt and cut into pieces.
3. 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.
4. 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.
5. It`s super quick and easy and is even very popular with our children. MAKE ENOUGH SAUCE !!