Pan‑fried Potatoes with Fish and Mustard Sauce

Ingredients

• 800 g waxy potatoes
• Salt
• 1 onion
• 2 tbsp clarified butter
• 1 tbsp rosemary needles
• Salt
• Pepper
• 1 onion
• 1 tbsp butter
• 1 tbsp flour
• 100 ml dry white wine
• 200 ml heavy cream
• 200 ml fish stock
• 2 tbsp coarse mustard
• Salt
• pepper (ground)
• sugar
• 600 g fish fillet (e.g., cod or haddock)
• 100 ml dry white wine
• 250 ml fish stock
• 1 tsp mustard seeds
• 1 tsp peppercorns
• 4 radishes
• 4 tbsp garden cress

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 20 minutes. Drain, let steam off, peel, and cool. Peel the onion and slice into thin rings.

2. 2.

   Heat 1 tbsp clarified butter in a pan and fry the onion rings until golden yellow. Remove and set aside. Add the remaining clarified butter to the pan and fry the potatoes for about 5 minutes until crisp. Flip, add rosemary, and crisp the other side. Season with salt and pepper. Finally, re‑add the onion slices.

3. 3.

   For the sauce, peel and finely dice an onion. Sauté in melted butter until translucent. Dust with flour, cook until golden, deglaze with wine, bring to a boil, then simmer for a few minutes. Add cream and fish stock, stir until boiling, and let gently simmer for about 10 minutes. Stir in mustard and season with salt, pepper, and sugar.

4. 4.

   Simmer the fish fillets in a pot with white wine, fish stock, 250 ml water, and spices for 10–12 minutes over low heat.

5. 5.

   For garnish, wash, trim, and slice radishes into sticks. Trim, wash, and pat dry garden cress.

6. 6.

   Spread mustard sauce on plates, arrange pan‑fried potatoes on top, place the drained fish fillets on the potatoes, and garnish with cress and radish sticks. Serve with a fresh salad.