Fish and potato pan in mustard sauce

Name: Fish and potato pan in mustard sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 500 g Broccoli; 600 g Saithe fillet; 1-2 tablespoons (10 g each) Lemon juice; 7-10 Tbsp Salt; 1 TABLESPOON Flour; 2 teaspoons (5 g each) Oil; 7-10 Tbsp colourful pepper; 375 ml Vegetable broth (instant); 2 stem(s) Dill; 7-10 Tbsp a few stalks of chives; 2 tablespoons (14 g each) grainy mustard; 8 tablespoons (10 g each) low-fat milk; 1 tablespoon (20 g) Light cream; 1 tablespoon (6 g) sauce thickener; 7-10 Tbsp Lemon and fresh herbs

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
500 g Broccoli
600 g Saithe fillet
1-2 tablespoons (10 g each) Lemon juice
7-10 Tbsp Salt
1 TABLESPOON Flour
2 teaspoons (5 g each) Oil
7-10 Tbsp colourful pepper
375 ml Vegetable broth (instant)
2 stem(s) Dill
7-10 Tbsp a few stalks of chives
2 tablespoons (14 g each) grainy mustard
8 tablespoons (10 g each) low-fat milk
1 tablespoon (20 g) Light cream
1 tablespoon (6 g) sauce thickener
7-10 Tbsp Lemon and fresh herbs

Directions

1
Peel, wash and dice the potatoes. Clean, wash and cut broccoli into small florets. Fish wash, dab dry, cut into pieces of about 4 cm. Sprinkle with lemon juice, season with salt, turn slightly in flour. Heat 1 teaspoon of oil.
2
Fry the fish for about 5 minutes while turning. Heat 1 teaspoon of oil in another pan. Fry the potatoes all around. Season with salt and pepper. Add broccoli and fry briefly. Add broth, simmer for 3 minutes. Wash the herbs. Chop the dill, cut the chives into small rolls. Stir herbs and mustard into the stock. Stir in milk and crème légère.
3
Wash the herbs. Chop the dill, cut the chives into small rolls. Stir herbs and mustard into the stock. Stir in milk and crème légère. Add sauce thickener, bring to the boil again. Heat the fish pieces in it. Serve in portions garnished with lemon and fresh herbs