Cod fillet with mustard sauce
easy
45 mins
45 mins
Ingredients
- 600 g small new potatoes
- 7-10 Tbsp salt, white pepper
- 800 g Cod fillet
- 7-10 Tbsp Juice of 1 lemon
- 150 g Whole milk yoghurt
- 1 TABLESPOON White wine vinegar
- 1 pinch Sugar
- 500 g Carrots
- 1 small lettuce
- 1 small onion
- 1 collar Dill
- 60 g clarified butter
- 1 (250 ml) bottle of mustard cream sauce
Directions
- 1
Wash the potatoes thoroughly and cook in boiling salted water for about 20 minutes
- 2
Wash the fish and cut into wide strips. Sprinkle with lemon juice and salt
- 3
Mix yoghurt and vinegar. Season with salt, pepper and sugar. Clean, wash and roughly grate the carrots. Clean, wash and dry the salad. Put a few leaves aside, the rest of the salad into small pieces
- 4
Quench the potatoes and remove the skin. Peel and chop the onion. Wash and chop the dill. Heat 20 g fat. Fry potatoes in it, fold in dill. Heat 30 g fat in a pan. Fry the fish for about 2 minutes on each side. Steam onion in 10 g fat until translucent. Add mustard sauce and heat up
- 5
Mix salad pieces and carrots. Arrange on salad leaves. Pour yoghurt sauce over them. Serve fish with mustard sauce and potatoes. Garnish with lemon if desired.
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