Fish fillet with tarragon mustard sauce

Name: Fish fillet with tarragon mustard sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Carrots; 4-5 Tbsp butter/margarine; 1 tablespoon (10 g) Flour; 1/4 l + 150 ml milk; 2 TABLESPOONS grainy mustard; 7-10 Tbsp Sugar; 7-10 Tbsp Nutmeg; 600 g Fish fillet (e.g. zander fillet with skin or saithe); 2 TABLESPOONS Oil; 2-3 stem(s) Tarragon; 7-10 Tbsp Organic lime slices

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Carrots
4-5 Tbsp butter/margarine
1 tablespoon (10 g) Flour
1/4 l + 150 ml milk
2 TABLESPOONS grainy mustard
7-10 Tbsp Sugar
7-10 Tbsp Nutmeg
600 g Fish fillet (e.g. zander fillet with skin or saithe)
2 TABLESPOONS Oil
2-3 stem(s) Tarragon
7-10 Tbsp Organic lime slices

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Peel, wash and slice carrots.
2
Heat 1-2 tablespoons of fat. Sweat flour in it. Stir in 1/4 l milk, bring to the boil. Simmer for about 5 minutes. Season sauce with mustard, salt and pepper. Keep warm.
3
Sauté the carrots in 2 tablespoons of hot fat. Season with salt, pepper and 1 pinch of sugar. Add 5 tablespoons of water and steam covered for 5-7 minutes.
4
Wash the fish, dab dry and cut into pieces. Salt the fish. Fry in hot oil first on the skin side, then on the meat side for about 3 minutes each.
5
Drain the potatoes. Add 1 tbsp. fat and 150 ml milk. Mash everything. Season with salt and nutmeg.
6
Wash the tarragon, cut the leaves finely and stir into the sauce. Serve everything. Garnish with slices of lime.