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Fried fish in mustard sauce with peas

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Ingredients for 4 servings:

  • 500 g fish fillet(s)
  • 2 tbsp lemon juice
  • salt and pepper
  • 4 tbsp flour
  • 500 g jacket potatoes
  • 40 g clarified butter
  • 3 tbsp oil
  • 250 g cream
  • 2 tbsp mustard, medium hot
  • 150 g peas, frozen
  • ½ bunch of dill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Great pan dish

Wash the fish fillets, pat dry, and cut into 2 cm pieces. Season with lemon juice, salt, and pepper. Then coat the fish pieces in flour. Peel and slice the potatoes. Heat the clarified butter in a pan and fry the potatoes over medium heat until crispy. Remove from the pan and keep warm. Heat the oil in the pan and fry the fish until golden brown. Meanwhile, heat the cream with the mustard and frozen peas in a saucepan. Finely chop the dill, removing the coarse stalks. Add the mustard cream to the fish in the pan and stir in. Carefully fold in the potatoes and dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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