Fish fillet in potato-mustard crust

Name: Fish fillet in potato-mustard crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 TEASPOON Vegetable broth (instant); 3 (600 g) Courgette; 2 Shallots or 1 onion; 3-4 Stem(s) Thyme; 1 TABLESPOON butter/margarine; 125 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp salt, white pepper; 1 TEASPOON Lemon juice; 800 g Fish fillet (e.g. saithe or cod); 2-3 TEASPOONS medium hot mustard; 500-750 g Potatoes; 2-3 TABLESPOONS Oil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 TEASPOON Vegetable broth (instant)
3 (600 g) Courgette
2 Shallots or 1 onion
3-4 Stem(s) Thyme
1 TABLESPOON butter/margarine
125 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp salt, white pepper
1 TEASPOON Lemon juice
800 g Fish fillet (e.g. saithe or cod)
2-3 TEASPOONS medium hot mustard
500-750 g Potatoes
2-3 TABLESPOONS Oil

Directions

1
Bring 1/4 l water to the boil, stir in the stock. Clean, wash and cut the zucchini into thin slices, e.g. with a peeler. Cook covered in the stock for 2-3 minutes. Drain, collect approx. 1/8 l stock
2
Peel and chop the shallots. Wash, pluck and chop the thyme. Heat the fat. Sauté shallots and thyme in it. Deglaze with stock and cream. Bring to the boil, thicken with sauce thickener. Season to taste with salt, pepper and lemon juice
3
Wash the fish, pat dry and cut into 8 pieces. Coat all around with mustard. Peel, wash, grate and season the potatoes. Wrap the fish with the grated potatoes, press well
4
Heat the oil. Fry the fish for 3-5 minutes on each side. Heat the zucchini in the sauce. Arrange everything on plates