Summary

Ingredients

• 500 g fish fillet (s)
• 2 tablespoon lemon juice
• salt and pepper
• 4 tablespoon flour
• 500 g jacket potato (s)
• 40 g clarified butter
• 3 tablespoon oil
• 250 g cream
• 2 tablespoon mustard, medium hot
• 150 g peas, frozen
• 0.5 ½ bunch dill

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Instructions

1. Wash the fish fillets, pat dry and cut into 2 cm pieces. Season with lemon juice, salt and pepper. Then turn the fish pieces in flour.
2. Peel the potatoes and cut them into slices. Heat the clarified butter in a pan and fry the potatoes over medium heat until crispy. Take out and keep warm.
3. Heat the oil in the pan and fry the fish until golden brown.
4. In the meantime, heat the cream with the mustard and frozen peas in a saucepan. Finely chop the dill without the coarse stalks.
5. Pour the mustard cream into the pan with the fish and stir in. Carefully fold in the potatoes and dill.