hamburger panfish

Name: hamburger panfish
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 350 g Potatoes; 250 g Carrots; 1 Stalk leek (leek); 4 TABLESPOONS Sunflower oil; 650 g Redfish fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 ml Vegetable broth (instant); 250 g Whipped cream; 2 TABLESPOONS coarse-grained mustard; 2 TABLESPOONS sauce thickener; 1/2 bunch Chives

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

350 g Potatoes
250 g Carrots
1 Stalk leek (leek)
4 TABLESPOONS Sunflower oil
650 g Redfish fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 ml Vegetable broth (instant)
250 g Whipped cream
2 TABLESPOONS coarse-grained mustard
2 TABLESPOONS sauce thickener
1/2 bunch Chives

Directions

1
Peel, wash and slice the potatoes and carrots. Clean, wash and cut leek into rings. Fry the potato and carrot slices in 2 tablespoons of hot oil for about 10 minutes. Add the leek 5 minutes before the end of the cooking time and fry. Rinse fish cold and pat dry. Cut into cubes and sprinkle with lemon juice. Fry in the remaining oil all around for about 5 minutes until golden brown.
2
Season with salt and pepper. Pour broth and cream on the vegetables and bring to the boil. Stir in mustard and sauce thickener. Season to taste with salt and pepper. Wash the chives, dab dry and cut into small rolls. Add to the vegetables with the fish and heat up briefly with