Panfish with fried potatoes and mustard sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook covered in boiling water for about 20 minutes. Wash and peel cucumbers and slice them into thin slices. Mix the cucumbers with 1/2 tsp. salt and put aside to allow them to infuse. Wash dill, shake dry and chop finely. Mix 4 tablespoons lemon juice, dill and approx. 1 tablespoon sugar. Drain potatoes, quench and peel. Let the potatoes cool down

2. 2

   Peel and finely chop the onion. Heat the fat in a pot and sauté half of the onions in it. Add 25 g flour and sauté briefly. Add stock and cream while stirring, bring to the boil and simmer at low heat for about 5 minutes. Stir mustard into the sauce and season to taste with salt, pepper, 1 tbsp. lemon juice and a little sugar

3. 3

   Wash the fish fillet, dab dry and cut into approx. 12 equal pieces. Sprinkle with salt. Put 40 g flour in a bowl, toss fish pieces in it, take them out and tap the flour a little bit. Drain the cucumbers and mix with the lemon-dill marinade in a bowl

4. 4

   Finely dice the bacon. Cut potatoes into slices. Heat 1 tablespoon of oil in a large frying pan, leave the bacon crisp in it and take it out. Put 2 tablespoons of oil into the hot pan, fry the potatoes for 8-10 minutes while turning them until crispy brown. 3 minutes before the end of the frying time, add the remaining onion cubes and fry. Finally, season with salt and pepper and fold in the bacon

5. 5

   Heat about 3 tablespoons of oil in a second large pan, fry the fish pieces for 3-4 minutes, turning them until golden brown, then place them on the finished fried potatoes. Heat mustard sauce and pour over the fish. Add cucumber salad

Nutrition Facts

KCAL
810 kcal

CARBS
55 g

FATS
48 g

PROTEINS
38 g