Summary

Ingredients

• 600 g fish fillet (s) (e.. redfish)
• 500 g potato (s), mainly waxy
• 400 g leek
• 2 tablespoon butter
• 3 tablespoon flour
• 0.25 liter ¼ broth
• 0.25 liter ¼ milk
• 3 tablespoon mustard, medium hot
• salt and pepper
• Lemon juice

Print Recipe Pin Recipe

Instructions

1. Wash the fish fillet, pat dry and cut into large cubes. Drizzle with the lemon juice and let it steep for approx. 5 minutes.
2. Peel and wash the potatoes and cook in salted water for 20 minutes. Then cut into slices.
3. Clean, wash and cut the leek into rings. Heat the butter and sweat the flour in it. Deglaze with the stock and milk. Season to taste with the mustard, salt and pepper.
4. Heat the oil in a pan and fry the potato slices for about 5 - 8 minutes until crispy and brown. Add the leek after 3 minutes and fry. Take both out of the pan. Fry the fish in the frying fat for about 7 minutes. Add the potatoes and leek again. Season the whole thing again with salt and pepper. Add the sauce.
5. Arrange in portions on plates and serve.