Lengfish in potato crust

Name: Lengfish in potato crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Courgette; 1/4 l Vegetable broth (instant); 2 Shallots; 3-4 Stem(s) Thyme; 10 g Butter or margarine; 125 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 800 g Lengfish fillet; 2-3 TEASPOONS medium hot mustard; 500 g large potatoes; 30-40 g clarified butter

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Courgette
1/4 l Vegetable broth (instant)
2 Shallots
3-4 Stem(s) Thyme
10 g Butter or margarine
125 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
800 g Lengfish fillet
2-3 TEASPOONS medium hot mustard
500 g large potatoes
30-40 g clarified butter

Directions

1
Wash the zucchini and cut them into thin slices with a peeler of the same length. Bring the broth to the boil, cook the zucchini for 2-3 minutes in it and let it drain on a sieve. Collect the broth and measure 1/8 litre.
2
Peel and finely chop the shallots. Wash the thyme, dab dry and chop except for a little to garnish. Heat the fat in a saucepan, sauté the shallots and thyme in it and deglaze with stock and cream.
3
Bring to the boil, stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt, pepper and lemon juice. Cut fish fillet into 8 slices and spread with mustard. Peel, wash and grate potatoes.
4
Season with salt and pepper, turn the fillets in it and press the rasp well. Heat clarified butter in a pan and fry the slices for 5-6 minutes, turning them over. Add the zucchini to the sauce, heat it up and spread it on plates.
5
Arrange fried fish on top and serve garnished with thyme.