Fish fillets with mashed potatoes and coarse-grained mustard

Name: Fish fillets with mashed potatoes and coarse-grained mustard
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g Butter or margarine; 2 packages (250 g each) Goldback fillets; 1/2 package (225 g) frozen peas and carrots; 7-10 Tbsp Salt; 1/4 l Milk; 1 pack of Mashed Potatoes; 150 g Whole milk yoghurt; 2 TABLESPOONS Fresh cream; 2 TABLESPOONS coarse-grained mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley and lemon wedges

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g Butter or margarine
2 packages (250 g each) Goldback fillets
1/2 package (225 g) frozen peas and carrots
7-10 Tbsp Salt
1/4 l Milk
1 pack of Mashed Potatoes
150 g Whole milk yoghurt
2 TABLESPOONS Fresh cream
2 TABLESPOONS coarse-grained mustard
7-10 Tbsp Pepper
7-10 Tbsp Parsley and lemon wedges

Directions

1
Heat the fat in a frying pan, fry the goldback fillets at medium heat for 13-15 minutes, turning several times. Cook deep-frozen peas and carrots in little boiling salted water for about 15 minutes at medium heat.
2
Add 1/2 litre water, bring to the boil. Add milk and some salt, stir in the puree flakes. Stir again after about 1 minute. Mix yoghurt, crème fraîche and mustard. Season to taste with salt and pepper.
3
Arrange 2 fish fillets each with puree and sauce on a plate. Garnish with parsley and lemon.