Jensen`s Panfish
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), waxy
- 800 g fish fillet (s) (e.. monkfish or redfish)
- 150 g ham, diced
- 2 medium onion (s), diced
- some clarified butter
- some flour
- 1 dash lemon juice
- some salt and pepper
- 100 ml white wine
- 100 ml vegetable stock
- 1 cup sour cream
- 1 tablespoon mustard, (herb mustard)
- 1 tablespoon mustard, hotter
- 1 tablespoon honey
- some dill, finely chopped (fresh or dried)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into 2 cm cubes, do not boil completely in salted water and leave to cool. Can be prepared a day in advance.
- Cut the fish (I made it with monkfish) into bite-sized pieces. Drizzle with lemon juice and season with salt and pepper. Roll in flour.
- For the sauce, sweat ½ the onion in a little clarified butter, add the wine and stock, add the sour cream, mustard, dill and honey and let it simmer a little.
- Fry the potatoes in clarified butter with 1½ diced onions and the ham until they are crispy and cooked through. Season with pepper. Remove and quickly fry the fish until golden brown in the same pan. Add the potatoes again and fry again for 1 minute.
- Serve immediately with the sauce and serve with a green salad.
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