Fish pan with yoghurt and mustard sauce

Name: Fish pan with yoghurt and mustard sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7-10 Tbsp 750 g-1 kg small firm boiling potatoes; 2 TABLESPOONS oil, salt, white pepper; 2 Federation Spring onions; 600 g lean fish fillets (e.g. pollack or cod); 7-10 Tbsp juice of 1/2 lemon; 1/8 l Vegetable broth; 250 g Whole milk yoghurt; 1 tablespoon (15 g) Cornstarch; 2 TABLESPOONS grainy mustard; 7-10 Tbsp dill and lemon

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7-10 Tbsp 750 g-1 kg small firm boiling potatoes
2 TABLESPOONS oil, salt, white pepper
2 Federation Spring onions
600 g lean fish fillets (e.g. pollack or cod)
7-10 Tbsp juice of 1/2 lemon
1/8 l Vegetable broth
250 g Whole milk yoghurt
1 tablespoon (15 g) Cornstarch
2 TABLESPOONS grainy mustard
7-10 Tbsp dill and lemon

Directions

1
Peel and wash the potatoes and cut them lengthwise into halves or quarters. Heat the oil in a large coated pan. Cover the potatoes and fry them at medium heat for 12-15 minutes, season to taste
2
Clean, wash and cut the spring onions into rings. Fish wash, dab dry, cut into pieces. Sprinkle with lemon. Mix stock, yoghurt, starch and mustard, season
3
Add spring onions to the potatoes and fry for another 5 minutes. Stir in the yoghurt and mustard mixture and bring to the boil briefly. Season fish with salt and pepper. Place on the potatoes. Cover and let everything simmer at low heat for about 10 minutes. Arrange and possibly garnish