Panfish

Summary

Ingredients

• 1 shallot (s)
• 1 teaspoon butter
• 2 teaspoons flour
• 200 ml milk
• 2 teaspoons mustard, sweeter
• salt and pepper
• 3 teaspoons lemon juice
• 70 g bacon, streaky
• 2 onions)
• 400 g jacket potato (s) from the day before
• 150 g salmon fillet (s), ready to cook, skinless
• 150 g cod fillet (s), ready to cook, skinless
• 3 tablespoon clarified butter
• 2 stalks dill

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Instructions

1. 1. Dice the shallot. Melt the butter in the pan. Sauté the shallot in it over a medium heat for 2 minutes. Dust with flour and sauté briefly.
2. 2. Add milk and mustard. Boil the sauce for 10 minutes, stirring occasionally. Season to taste with salt, pepper and lemon juice.
3. 3. Dice the bacon. Halve the onions and cut into strips. Peel the potatoes and cut into ½ cm thick slices.
4. 4. Wash the fish, pat dry and cut into 4 cm pieces.
5. 5. Heat 1/2 tablespoon clarified butter in a pan and fry the bacon in it over medium heat until light brown. Add onions and fry for 5 minutes over medium heat. Remove the bacon and onions from the pan.
6. 6. Heat 1 tablespoon each of clarified butter in two pans. Place the potato slices side by side in the pans (not on top of each other, this will prevent them from becoming crispy). Fry for approx. 5 minutes over medium heat.
7. 7. Salt, turn carefully, fry for another 5 minutes. Pour the potatoes into a pan, add the bacon and onion mixture and keep warm.
8. 8. Heat the remaining 1/2 tablespoon clarified butter in the pan over medium to high heat. Put the salmon pieces first, then the cod in the pan.
9. 9. Fry the fish for 1 - 2 minutes on each side. Turn with two tablespoons. Season with salt and pepper. Serve the fried potatoes with the fish and mustard sauce and sprinkle with chopped dill. Cucumber salad with lots of dill goes well with it.

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