Pollock fillet with mustard sauce and potato-cucumber salad (single)

Ingredients

Directions

1. 1

   Wash the potatoes and boil them for about 25 minutes until soft. Wash the cucumber and cut or slice it. Wash the dill, shake dry and chop the flags finely, except for one flag

2. 2

   Peel and finely chop the onion. Drain the potatoes, rinse briefly in cold water and peel. Cut potatoes into slices and put them into a bowl together with the cucumber slices. Simmer vinegar, half of the onion cubes and 50 ml broth in a small pot for about 2 minutes, then pour over the potatoes. Season the salad with salt and pepper and let it stand for about 20 minutes

3. 3

   Heat 1 tsp. oil in a frying pan. Fry the remaining onion cubes until translucent. Add mustard and stir in 1/2 tsp. flour. Slowly add 50 ml broth and milk while stirring. Season the sauce with salt, pepper and a little sugar and simmer for about 5 minutes

4. 4

   Wash the fish, dab dry and season with salt, pepper and a little lemon juice. Turn fish fillets in 1 1/2 teaspoon flour, tap off excess flour. Heat 1 tsp. oil in a coated pan. Fry the fish for about 4 minutes while turning.

5. 5

   Bring the sauce to the boil again. Arrange fish, potato salad and sauce, garnish with lemon and dill

6. 6

   Waiting time approx. 10 minutes