Fish skewer with mustard and dill sauce

Ingredients for 2 servings:

• 350 g fish fillet(s) without skin
• ½ onion(s)
• 1 tsp mustard, medium hot
• 1 tbsp mascarpone
• 1 handful of dill, freshly chopped
• Salt and pepper, black, from the mill
• 20 g butter
• 1 tbsp wheat flour type 550
• 75 ml water
• ½ onion(s)
• 1 tsp mustard, medium hot
• 1 tbsp mascarpone
• 1 tbsp, leveled vegetable stock powder
• 1 shot of cream, liquid
• e.g. salt and pepper
• 1 pinch(s) of sugar
• 1 handful of dill, freshly chopped
• 3 tbsp clarified butter for frying
• some dill for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

For the fish, pat the fish fillet – in this case, pike-perch – dry and season with salt on one side. Peel and finely dice the onion. Heat a tablespoon of clarified butter in a pan and fry the diced onions until translucent. Place half of the onions in a small bowl and mix with the mustard, mascarpone, and chopped dill to marinate the fish. Season with salt and pepper. Spread the mixture over the fillet and roll it tightly, starting from the wide side. Cut six even slices from the roll and thread the slices onto soaked wooden skewers. For the sauce, melt the butter in a saucepan, stir in the flour, and pour in the water. Bring the mixture to a boil, then pour into a tall container. Add the mustard, mascarpone, the remaining fried diced onions, and the vegetable stock powder, and puree. Return the mixture to the pan and thin with a little water if necessary. Refine the sauce with the cream, season with salt, pepper, and sugar, and finally add the remaining chopped dill. Keep the sauce warm. Heat the remaining clarified butter in a pan and fry the fish skewers for about 2 minutes on each side. Arrange the skewers with the sauce and garnish on a plate and sprinkle with some dill. Serve with rice.