Fish fillet with mustard-capersauce

Name: Fish fillet with mustard-capersauce
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 2-3 Potatoes (about 200 g); 200 g Redfish or cod fillet; 1-2 TEASPOONS Lemon juice; 1 small onion; 2 stalks of celery; 1 small red pepper; 1 TEASPOON Oil; 1/2 TEASPOON Vegetable broth; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Chives; 2 TABLESPOONS Sour cream or; 7-10 Tbsp clotted cream; 1/2 TEASPOON Mustard; 1/2-1 TEASPOON Capers (glass)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

2-3 Potatoes (about 200 g)
200 g Redfish or cod fillet
1-2 TEASPOONS Lemon juice
1 small onion
2 stalks of celery
1 small red pepper
1 TEASPOON Oil
1/2 TEASPOON Vegetable broth
7-10 Tbsp salt, black pepper
7-10 Tbsp Chives
2 TABLESPOONS Sour cream or
7-10 Tbsp clotted cream
1/2 TEASPOON Mustard
1/2-1 TEASPOON Capers (glass)

Directions

1
Wash potatoes and cook covered in water for about 20 minutes
2
Wash the fish, pat dry and sprinkle with lemon juice. Peel and finely chop the onion. Clean, wash and chop the vegetables
3
Fry the onion in hot oil until transparent. Steam vegetables briefly. Add 1/8 l water, stir in broth. Season with salt and pepper. Put fish on the vegetables and salt. Cover and steam for 12-15 minutes
4
Wash the chives and chop finely. Mix with sour cream, mustard, capers and about 2 tbsp. of the stock. Season to taste. Drain and peel the potatoes. Arrange everything
5
To absorb sufficient iodine (important for thyroid function), you should eat sea fish once a week and always use iodized table salt