Boiled fish with mustard sauce

Ingredients for 2 servings:

• 1 fish(s) (haddock, approx. 1 kg), headless, ready to cook
• 2 tbsp spice mix (cooking fish seasoning)
• 1 large onion(s)
• 1 lemon(s), the juice
• some milk
• salt and pepper
• 1 tbsp butter
• 4 tbsp flour
• 200 ml milk
• 200 ml water
• ½ cube of stock
• 4 tbsp mustard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

like my grandma

First, peel the onion and chop it into large pieces. Place the pieces in a large pot along with the fish seasoning, lemon juice, and a splash of milk and fill with water. Season generously with salt and pepper. Bring the stock to a boil. In the meantime, wash the fish and, if necessary, cut it in half to fit in the pot. When the spices sink to the bottom, reduce the heat and carefully add the fish to the stock. Let it simmer for about 15 minutes; do not boil. When the fins come off easily, the fish is cooked. Remove from the pot and cut it into pieces. For the sauce, melt the butter in a saucepan. Then stir in the flour and deglaze with water and milk until you have a creamy sauce. Season with the stock cube and mustard. If you like, add a little more of the fish stock. Serve with boiled potatoes.