Summary

Ingredients

• 600 g fish fillet (s) (e.. salmon, cod, redfish) your choice
• 750 g jacket potato (s), cooked, from the day before
• 2 onions)
• 1 lemon (s)
• 3 tablespoon clarified butter
• 1 tablespoon flour type 405
• 300 ml milk
• 200 ml cream
• 3 tablespoon mustard
• 2 tablespoon sugar, brown
• salt and pepper
• 75 g diced ham

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Instructions

1. Peel the onions. Finely dice 1 onion, cut the other onions into large wedges. Peel the potatoes and cut into 0.5 cm wide slices. Cut the fish fillet into 3 - 4 cm pieces. Squeeze the lemon. Salt and pepper the fish and drizzle with a little lemon juice.
2. Melt 1 tablespoon of lard in a saucepan and sweat the diced onion in it until translucent. Dust with flour. Pour in the milk and cream and bring to the boil while stirring. Stir in the mustard. Let the sauce boil down until creamy, stirring occasionally. Then season with salt, pepper, a little lemon juice and the brown sugar. Season to taste and, if necessary, add seasoning.
3. Melt 1 tablespoon of lard in a pan. Fry the ham cubes and onion wedges. Then add the potato slices and fry for 5 - 10 minutes. Finally season with salt and pepper. Take out of the pan and set aside.
4. Now melt 1 tablespoon of lard again in the same pan and fry the fish fillets in it for a maximum of 5 minutes. Add the potatoes again and mix everything together.
5. Finally, add the sauce either directly to the pan fish pan or afterwards on the plate.