Mustard party with fried pollack, potato cream and marinated baby spinach
easy
40 mins
40 mins
Ingredients
- 800 g Potatoes
- 7-10 Tbsp Salt
- 6 Eggs (size M)
- 150 g young leaf spinach
- 2 TABLESPOONS White wine vinegar
- 1/2 TEASPOON Honey
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 20 g + 1-2 tablespoons butter
- 20 g Flour
- 200 ml Vegetable broth
- 400 ml Milk
- 2 TABLESPOONS medium hot mustard
- 2 TABLESPOONS coarse mustard
- 400 g Saithe with skin (scaled)
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Dill
Directions
- 1
Peel, wash and chop the potatoes. Cook potatoes in boiling salted water for about 20 minutes. Boil eggs in boiling water for 8-9 minutes. Clean spinach if necessary, wash thoroughly and drain
- 2
Mix vinegar and honey. Fold in 1 tablespoon of oil and season with salt and pepper. Melt 20 g butter in a saucepan. Stir in flour and sweat briefly. Stir in broth and 200 ml milk. Let the sauce simmer for about 5 minutes, stirring occasionally. Add both mustards and season with salt and pepper. Keep sauce warm
- 3
Drain the eggs and quench them under cold water. Wash the fish, dab dry and season with lemon juice, salt and pepper. Cut fish into 4 slices. Heat 1 tablespoon of oil in a frying pan. Sauté the fish for 4-5 minutes on the skin side first, turning it over.
- 4
Heat 200 ml milk and 1-2 tablespoons butter. Drain the potatoes. Add milk and mash to puree. Season to taste with salt, pepper and nutmeg. Halve eggs. Bring sauce to the boil again. Mix spinach and vinaigrette. Arrange potato cream on 4 plates. Arrange the spinach, 3 half eggs and 1 piece of fish on each plate and pour the sauce over them. Garnish with dill and serve
Nutrition Facts
550 kcal
36 g
27 g
39 g
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