Fish with mustard sauce

Name: Fish with mustard sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Lengfish fillet; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 2-3 TABLESPOONS Oil; 500 g Potatoes; 250 g Courgette; 150 g cherry tomatoes; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 100 g Whipped cream; 1 glass (400 ml) Fish stock; 7-10 Tbsp pink berries; 2 TABLESPOONS coarse mustard; 7-10 Tbsp Lime slices and dill

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Lengfish fillet
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
2-3 TABLESPOONS Oil
500 g Potatoes
250 g Courgette
150 g cherry tomatoes
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
100 g Whipped cream
1 glass (400 ml) Fish stock
7-10 Tbsp pink berries
2 TABLESPOONS coarse mustard
7-10 Tbsp Lime slices and dill

Directions

1
Wash the fish, cut it into large pieces and put it on skewers as you like. Season with lemon juice and salt. Just before serving, fry in hot oil for about 5 minutes. In the meantime peel potatoes and wash vegetables. Form balls from potatoes and zucchini with a ball cutter. Cook potatoes in boiling salted water for about 10 minutes, zucchini for about 3 minutes.
2
For the sauce melt fat. Sweat flour in it. Add cream and stock while stirring constantly, bring to the boil. Season with salt, pink berries and mustard. Warm up potatoes, zucchini and tomatoes in it. Arrange fish, vegetables and mustard sauce on plates, garnished with lime slices and dill