Panfish
easy
60 mins
60 mins
Ingredients
- 4 large potatoes
- 20 g clarified butter
- 7-10 Tbsp Salt
- 1 big onion
- 2 TABLESPOONS medium hot mustard
- 500 g Fish fillet (e.g. turbot, monkfish or redfish)
- 7-10 Tbsp juice of 1/2 lemon
- 1/2 (approx. 500 g) Head Savoy cabbage
- 200 g double cream
- 7-10 Tbsp Pepper
- 2 Tomatoes
- 1/2 bunch Chives
- 30 g Butter
Directions
- 1
Peel, wash and cut the potatoes into thick slices. Fry them in hot clarified butter until golden brown, salt them and take them out. Peel onion, cut into cubes and sauté in the pan.
- 2
Take out, let it cool down and mix with 1 tablespoon of mustard. Wash the fish, if necessary cut it smaller, sprinkle with lemon juice and salt. Clean, wash and cut the savoy cabbage into strips. Put the double cream and the savoy cabbage in a pot and cook the cabbage covered for about 15 minutes.
- 3
Season to taste with salt and pepper. Wash, halve, seed and dice the tomatoes, add to the cabbage and heat in it. In the meantime, layer the potatoes, fish and the onion-mustard mixture in a pan and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 15 minutes.
- 4
Wash the chives and cut into small rolls. Arrange the savoy cabbage vegetables on plates. Arrange the pan fish on top. Brown butter, mix with remaining mustard and pour over the fish. Sprinkle with chives.
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