John Myers
Fish Fillet on Mustard Vegetables
The perfect fish fillet on mustard vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- Salt
- 2 Poles Leek
- 4 piece Carrots
- 250 g Fresh celery
- 4 piece Small fish fillets (e.g. cod)
- 2 tbsp Freshly squeezed lemon juice
- Black pepper from the mill
- 1 tbsp Rapeseed oil
- 6 tbsp Cream 30% fat
- 1 bag Seasoning mix broccoli gratin
- 2 tbsp Mustard medium hot
- I peeled the potatoes and cut them into small pieces, washed them and boiled them in salted water for about 25 minutes. Then I wrapped the pot in newspaper (unfortunately forgot to take photos) and put it in bed to keep it warm.
- Now the leek is cleaned, washed and cut into rings. I had frozen the celery, cut into small pieces.
- Peel the carrots and cut into fine strips (julienne).
- Briefly rinse the fish fillets under cold water. There were still a lot of bones in there. Then I made a cut to the left and right of the bones and simply removed the bones (I copied from the kitchen fight).
- Heat the oil in a fairly large saucepan (from the base) and first add the carrots and fry well.
- Then add the sliced leek.
- Now I’ve salted and peppered the fish fillets and drizzled with fresh lemon juice.
- Now the leek is added and is also briefly fried again.
- Now comes the final spurt: 300 ml. Add the water and the cream as well as the bag of seasoning for broccoli gratin. Mix everything well. Boil once.
- Now put the fish fillets on top, close the lid and let it steep for about 5-6 minutes (the fish must still be glassy)
- After the time, I carefully lifted the fish out of the pot and kept it warm.
- Now add the mustard to the sauce and stir it well. Then put the fish on it again so that everything gets really warm again.
- In the meantime, I’ll get the potatoes out of bed (have slept long enough) and serve them up.
- First a layer of the vegetables, then the cod fillet and the potatoes. And now I’ll say “Enjoy your meal”.
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