Fish with Fried Potatoes
Fish with fried potatoes is a recipe featuring fresh ingredients from the seawater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g fish fillet (cod, redfish or haddock)
- zest of 1 lemon (juice)
- Salt
- freshly ground pepper
- 700 g boiled peeled potatoes
- 3 tbsp clarified butter
- 50 g flour
- 3 tbsp oil
- 2 tbsp chopped dill sprigs
- 200 ml vegetable broth
- 100 g yogurt
- 2 tbsp mustard
- 2 egg yolks
- a pinch sugar
Instructions
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1.
Rinse the fish fillets under cold water, pat dry, remove any bones if present and cut into strips about 3 cm wide. Season with lemon juice, salt, and pepper. Peel the potatoes and slice them. Heat clarified butter in a pan and fry the potato slices over medium heat for 12–15 minutes until crisp.
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2.
Remove the potatoes and keep warm. Place flour on a shallow plate and dredge the fish pieces in it. Heat oil in the same pan and cook the fish for 5 minutes, turning gently, until golden yellow. Keep the fish warm over very low heat.
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3.
Whisk vegetable broth, yogurt, mustard, and egg yolks in a saucepan and whisk into a creamy sauce over medium heat. Season with a pinch of sugar, salt, and pepper, then stir in dill. Plate the fried potatoes and top with the sautéed fish, pouring the mustard‑dill sauce over the dish.
