Fish Fillet with Vegetables

Ingredients

• 4 pieces cod fillets (about 160 g each)
• juice of one lemon
• Salt
• Pepper (freshly ground)
• flour (for coating)
• 4 tbsp butter
• 250 g small carrots
• 1 bunch spring onions
• 150 g Frozen Peas
• 500 g small potatoes
• 150 g butter
• 2 tbsp mustard
• 4 tbsp heavy cream
• Cayenne pepper

Instructions

1. 1.

   Wash the potatoes and boil with skins in salted water for about 20 minutes.

2. 2.

   Peel and cut the carrots, boil in salted water for about 8 minutes, drain, shock in cold water, then dry.

3. 3.

   Trim and wash the spring onions, chop slightly, blanch in boiling salted water for about 6 minutes, drain, shock, then dry. Thaw the peas.

4. 4.

   In a saucepan melt butter with mustard while stirring, then whisk in heavy cream and season with cayenne pepper.

5. 5.

   Drizzle the cod fillets with lemon juice, season with salt and pepper, coat in flour. Heat butter in a pan and fry each side for about 3 minutes.

6. 6.

   For serving toss carrots, spring onions, and peas into hot butter, heat through, and season with salt and pepper.

7. 7.

   Drain the potatoes.

8. 8.

   Plate the fish fillet with vegetables and mustard sauce.