Grandma`s Panfish
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g fish fillet (s), white
- Flour for the fish
- 1 kg potatoes, waxy
- 100 g ham, finely diced
- 2 onions)
- 2 tablespoon clarified butter
- 100 g butter
- 2 tablespoon flour
- 0.5 liter ½ milk
- 3 teaspoons mustard, hotter
- 1 dash cream
- 2 teaspoons paprika powder, hot pink
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil jacket potatoes, let cool, peel and cut into thick slices. It is best to do it the day before, but it can also be done an hour before preparation.
- Put the ham cubes without fat in a hot pan and fry until crispy. Add the clarified butter and the potato slices. Fry the potato slices until crispy brown, later add the chopped onions and paprika and season with salt and pepper.
- Meanwhile, cut the fish fillets into bite-sized pieces and roll them in flour. Heat 50 g butter in a second pan and fry the fish pieces all around until crispy.
- Stir the mustard with a small sip of milk. Heat 50 grams of butter in a small saucepan, add 2 tablespoons of flour and stir until smooth. Pour in the rest of the milk, stir in the mustard and bring to the boil. Season to taste with cream and salt.
- To serve, divide the fried potatoes, spread the pieces of fish over them and pour the mustard sauce over them.
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