Pan Fish with Mustard Sauce
The pan fish with mustard sauce and fried potatoes from Spoonsparrow is always a hit, not just in Northern Germany!
Ingredients
- 1 kg waxy potatoes
- 200 ml classic vegetable broth
- 30 ml mild white wine vinegar
- 2 Bay leaves
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 750 g fish fillet (e.g., cod or ling fillet)
- 3 tbsp Rapeseed oil
- 1 onion
- 1 tbsp butter
- 1 tbsp flour
- 250 ml milk (1.5% fat)
- 2 tbsp coarse mustard
- 3 tbsp medium-hot mustard
- 3 tbsp whipping cream
- Salt
- Pepper
- 1 tsp Honey
- 3 sprigs flat-leaf parsley
Instructions
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1.
Wash potatoes thoroughly, place in a pot, cover with water, bring to a boil and simmer covered over medium heat for 20–25 minutes.
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2.
Drain potatoes in a colander, rinse under cold water, peel, and let cool.
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3.
Meanwhile, bring vegetable broth with vinegar, bay leaves, mustard seeds, and peppercorns to a boil. Simmer covered over low heat for 10 minutes.
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4.
Wash fish fillet and pat dry with paper towels. Cut into bite-sized pieces and add to the seasoned broth. Simmer covered over low heat for about 5 minutes until cooked through.
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5.
Remove fish pieces from the broth with a slotted spoon and place on a plate. Strain the broth through a fine sieve.
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6.
Slice cooled potatoes into rounds. Heat rapeseed oil in a non-stick pan and fry potato slices over low to medium heat for about 20 minutes, turning occasionally.
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7.
In the meantime, peel and finely dice the onion for the mustard sauce. Melt butter in a small pot and sauté onion cubes over low heat covered for about 5 minutes.
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8.
Dust flour over the onions and cook until golden yellow (sauté). Gradually whisk in milk and the seasoned broth while stirring constantly with a whisk. Bring to a boil and simmer over low heat for about 5 minutes, stirring occasionally.
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9.
Stir both mustards into the sauce and bring to a boil. Whisk in cream. Season sauce with salt, pepper, and honey to taste and keep warm.
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10.
Wash parsley, shake dry, pluck leaves, and chop.
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11.
Season fried potatoes with salt and pepper. Lightly season fish pieces, gently fold them into the potatoes, and heat through. Sprinkle pan fish with chopped parsley and serve with mustard sauce.
