Crispy pollack with mustard sauce and vegetables

Name: Crispy pollack with mustard sauce and vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Nutmeg; 500 g Saithe fillet; 1 Egg (Gr. M); 3-4 Stem(s) Parsley; 7-10 Tbsp 1 1⁄2 Packs (450 g); 7-10 Tbsp Frozen buttered vegetables; 5 TABLESPOONS Butter; 1 (20 g) heaped tbsp. flour; 1⁄2 l + 200 ml milk; 2 TABLESPOONS medium hot mustard; 1-2 TABLESPOONS Lemon juice; 150 g Breadcrumbs; 2 TABLESPOONS clarified butter

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

Fish that tastes good even for the little ones: this crispy piece of coalfish with mashed potatoes and buttered vegetables is just right for hungry pirates.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
7-10 Tbsp Nutmeg
500 g Saithe fillet
1 Egg (Gr. M)
3-4 Stem(s) Parsley
7-10 Tbsp 1 1⁄2 Packs (450 g)
7-10 Tbsp Frozen buttered vegetables
5 TABLESPOONS Butter
1 (20 g) heaped tbsp. flour
1⁄2 l + 200 ml milk
2 TABLESPOONS medium hot mustard
1-2 TABLESPOONS Lemon juice
150 g Breadcrumbs
2 TABLESPOONS clarified butter

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. In the meantime, wash the fish, dab dry and cut into 4 equally sized pieces. Season with salt and pepper. Whisk the egg in a deep plate.
2
Wash parsley, shake dry, chop finely.
3
Boil up the frozen vegetables and 8 tablespoons of water in a pot. Cover and cook over medium heat for about 6 minutes, stirring from time to time.
4
For the mustard sauce, heat 2 tablespoons of butter in a saucepan. Dust with flour, sweat lightly and add 1⁄2 l milk while stirring. Bring to the boil and simmer at low heat for about 5 minutes. Stir in mustard.
5
Season to taste with salt, pepper, 1-2 tablespoons of sugar and lemon juice.
6
Turn the fish first in egg, then in breadcrumbs. Heat clarified butter in a large frying pan and fry the fish in it at medium heat for 2-3 minutes on each side.
7
Drain the potatoes. Add 200 ml milk and 3 tbsp butter and mash everything with a potato masher. Season to taste with salt and nutmeg. Arrange everything and sprinkle with parsley.