Panfish

Ingredients for 2 servings:

• 1 shallot(s)
• 1 tsp butter
• 2 tsp flour
• 200 ml milk
• 2 tsp mustard, sweet
• salt and pepper
• 3 tsp lemon juice
• 70 g bacon, streaky
• 2 onions
• 400 g jacket potatoes from the previous day
• 150 g salmon fillet(s), ready to cook, without skin
• 150 g cod fillet(s), ready to cook, without skin
• 3 tbsp clarified butter
• 2 sprigs of dill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

With fried potatoes

1. Dice the shallot. Melt the butter in a saucepan. Sauté the shallot for 2 minutes over medium heat. Dust with flour and sauté briefly. Add the milk and mustard. Simmer the sauce for 10 minutes, stirring occasionally. Season with salt, pepper, and lemon juice. 2. Dice the bacon. Halve the onions and cut into strips. Peel the potatoes and cut into ½ cm thick slices. Wash the fish, pat dry, and cut into pieces approximately 4 cm in size. 3. Heat 1/2 tablespoon of clarified butter in a pan and fry the bacon over medium heat until light brown. Add the onions and fry over medium heat for 5 minutes. Remove the bacon and onions from the pan. 4. Heat 1 tablespoon of clarified butter in each of the two pans. Place the potato slices next to each other in the pans (not on top of each other, otherwise they won’t crisp up). Fry over medium heat for approximately 5 minutes. Season with salt, turn carefully, and fry for another 5 minutes. Pour the potatoes into a pan, add the bacon and onion mixture, and keep warm. 5. Heat the remaining 1/2 tablespoon of clarified butter in the pan over medium-high heat. Add the salmon pieces first, then the cod. Fry the fish for 1-2 minutes on each side. Turn with two tablespoons. Season with salt and pepper. Serve the fried potatoes with the fish and mustard sauce and sprinkle with chopped dill. Serve with a cucumber salad with plenty of dill.