Fish Fillet in Mustard Sauce with Broccoli Puree and Parsley Potatoes
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) à 200 grams (cod, pike )
- 1 kg broccoli
- 500 g potato (s)
- 1 leek
- 2 carrot (s)
- 500 ml milk
- 250 ml cream
- 2 tablespoon flour, (heaped)
- 2 tablespoon mustard, hotter
- 2 tablespoon lemon juice
- 4 tablespoon butter
- salt and pepper
- 1 bunch parsley
- 125 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Drizzle the fish with lemon juice, chop 500 g broccoli and carrots in salted water and cook for about 8 minutes. Add the leek, also cut into small pieces, after approx. 5 minutes.
- Heat 2 tablespoons butter, sweat the flour, add milk and cream, mix well with a whisk, simmer for about 5 minutes, then add the mustard, salt and pepper.
- Boil the potatoes, then peel them off.
- Preheat the oven to 170 degrees (hot air), salt and pepper the fish, place in a greased casserole dish, spread the vegetables over it without water, finally add the sauce - bake for about 15-20 minutes.
- Cook 500 grams of broccoli in salted water for about 10 minutes (for puree), puree the broccoli with a blender, mix with creme fraiche, season with salt and pepper.
- Heat the rest of the butter, fry whole potatoes in it, season with salt and sprinkle with finely plucked parsley.
- Serve the fish with the broccoli puree and potatoes.
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