Summary

Ingredients

• 80 g leek
• 2 teaspoons vegetable oil or olive oil
• 120 g fish fillet (s) (pollack fillet)
• 1 squirt lemon juice
• 70 g sour cream (10% fat)
• 1 teaspoon mustard
• salt and pepper
• 1 pinch garlic
• 140 g potato (s)
• Salt water

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Instructions

1. Wash the leek and cut into rings. Heat the fat in a pan and sauté the leek for 10 minutes.
2. Wash the fish, pat dry, season with salt, drizzle with lemon juice and cut into pieces. Put the fish in the pan with the vegetables and cook for 8 minutes.
3. In the meantime, stir the sour cream with mustard and a tablespoon of water until smooth. Season with garlic, salt and pepper and add to the pan. Bring to the boil briefly and serve.
4. For the side dish, peel the potatoes and cook them in plenty of salted water for 20 minutes with the lid closed (boiled potatoes).