Fried potatoes and pan fish

Name: Fried potatoes and pan fish
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 pack of Fried potatoes (dry product for 1/2 litre liquid); 400 g Redfish fillet; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar (approx. 125 g) Spring onions; 2 Gherkins (approx. 50 g each); 1 package Fine light sauce "Dutch style"; 2 TEASPOONS grainy mustard; 1 pinch Sugar; 3 Stem(s) Dill; 7-10 Tbsp Dill flags and flowers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 pack of Fried potatoes (dry product for 1/2 litre liquid)
400 g Redfish fillet
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar (approx. 125 g) Spring onions
2 Gherkins (approx. 50 g each)
1 package Fine light sauce "Dutch style"
2 TEASPOONS grainy mustard
1 pinch Sugar
3 Stem(s) Dill
7-10 Tbsp Dill flags and flowers

Directions

1
Stir the fried potatoes into 1/2 litre of boiling water and let it boil for about 8 minutes in an open pot until the water is absorbed by the potatoes. Meanwhile wash the fish, dab dry and cut into pieces.
2
Heat the oil in a pan and fry the fish in it for 3-4 minutes on each side. Season with salt and pepper. Clean, wash and chop the spring onions. Cut cucumbers into half slices.
3
Remove fish from the pan and keep warm. Add the fried potatoes to the frying fat and fry all around for about 10 minutes until golden brown. Approx. 5 minutes before the end of the frying time add spring onions and gherkins and fry with them.
4
Add the fish and warm it up again. For the sauce, stir the sauce powder into 1/4 litre of lukewarm water with a whisk and bring to the boil. Season to taste with mustard and sugar. Chop dill finely and stir in.
5
Arrange the fried potatoes together with the sauce on plates and serve garnished as desired with dill flags and flowers.