Hamburger Pannfish with cucumber salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   I wash the potatoes and boil them covered for about 20 minutes. Then I scare them off, peel them and let them cool down. I peel the cucumbers and slice them into thin slices. Then I mix them with 1 str.

2. 2

   tsp. salt and let it steep for at least 30 minutes.

3. 3

   I peel 1 onion, dice it very finely and stew it in the hot fat. Then I dust 1 tablespoon of flour over it and sweat it briefly. I stir in milk and cream, let everything boil up and then simmer for about 3 minutes.

4. 4

   I taste the sauce with the whole mustard, salt, pepper and some sugar and keep it warm.

5. 5

   I wash the dill and cut it finely. First I mix it with lemon juice and 1-2 tablespoons of sugar, then I add 1-2 tablespoons of oil. I let the cucumbers drip off, press them out a little and mix them with the dill marinade.

6. 6

   I wash the fish, dab it dry and cut it into pieces. I finely dice the bacon. The potatoes I cut into slices. I peel and chop one onion.

7. 7

   I fry the potatoes in 2-3 tablespoons of hot oil in a large pan for 10-15 minutes until crispy. I turn the fish pieces in 3-4 tablespoons of flour and fry them in a 2nd pan in 2 tablespoons of hot oil on each side for about 3 minutes until golden brown.

8. 8

   I season the potatoes with salt and pepper. Then I add onion and bacon and fry everything for another 3-5 minutes. I put the fish on the fried potatoes and spread some mustard sauce over them. The rest of the sauce and the cucumber salad is added separately.

Nutrition Facts

KCAL
630 kcal

CARBS
37 g

FATS
41 g

PROTEINS
36 g