Norwegian ling with mustard sauce

Ingredients for 4 servings:

• 6 sprigs tarragon
• 160 g shallot(s)
• 40 g butter
• 2 tsp peppercorns, white
• 300 ml vermouth
• 500 ml fish stock
• 2 bay leaves
• 100 ml whipped cream
• 2 tsp mustard, medium hot
• 600 g potatoes
• 2 sprigs curly parsley
• Salt
• 8 ling fillets (80 g each)
• 30 g polenta
• 20 g butter
• Salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

simple & delicious

For the mustard sauce, roughly chop the tarragon leaves and finely dice the shallots. Melt 20g of butter in a saucepan, add the shallots, tarragon, and white peppercorns, and sauté over medium heat for 2 minutes until translucent. Deglaze with vermouth and reduce by half. Add the fish stock and bay leaves and reduce the stock, uncovered, by half. Pour through a sieve into a second saucepan, stir in the heavy cream and mustard. Season lightly with salt. Wash the potatoes and cook in salted water, skin on, for 18 to 20 minutes until slightly al dente. Pour into a sieve, drain, and allow to cool. Peel the potatoes while they are still warm, then cut into thin slices. Finely chop the parsley leaves. Heat the remaining butter in a non-stick pan. Add the potato slices and fry over low heat for 3 to 4 minutes on one side, then turn and fry for another 2 to 3 minutes until golden brown, then season with salt. Bring the mustard sauce to a boil briefly and simmer over low heat until slightly creamy. Carefully debone the ling fillets, season with salt, and coat them all over in polenta, pressing the polenta down lightly. Melt the remaining butter in a non-stick pan and fry the ling fillets over medium heat for 2 to 3 minutes on each side. Remove the pan from the heat and let the fish rest for another minute. Sprinkle the potatoes with parsley and place them on warmed plates with the fish fillets. Serve immediately, drizzled with the sauce.