Pollock and mustard pan

Ingredients for 4 servings:

• 600 g salmon fillet(s), (pollock fillet)
• 600 g jacket potatoes (from the previous day)
• 400 g mushrooms
• 250 g cream
• 30 g clarified butter
• 2 tbsp mustard, medium hot
• ½ bunch parsley
• Salt and pepper, white
• lemon juice
• oil
• Flour

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Check the fish fillets for bones and drizzle with a little lemon juice. Season with pepper and salt and cut into bite-sized cubes. Peel the potatoes (cooked the day before) and also cut into cubes. Fry the potato cubes in clarified butter in a pan until crispy. Remove and keep warm. Slice the mushrooms and sauté them in the pan. Also keep warm. Put the flour in a deep plate and toss the pollock cubes in it. In a larger pan, carefully fry the fish cubes in oil on both sides until golden brown. For the mustard sauce, bring the cream and mustard to a boil in a saucepan, reduce the heat, and add the mushrooms. Add the mustard and mushroom sauce to the fish and stir gently. Then fold in the potato cubes. Finally, sprinkle the dish with chopped parsley.