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Fish Fillet with Mustard Sauce, Carrot, Sweet Potato and Horseradish Mash and Cucumber Salad

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 41 kcal

Ingredients
 

Fish fillet with mustard sauce:

  • 500 g Fish fillet / cod frozen
  • 2 tbsp Lemon juice
  • 2 tbsp Sunflower oil
  • 2 tbsp Butter
  • 8 big pinches Coarse sea salt from the mill
  • 8 big pinches Colorful pepper from the mill
  • 1 tbsp Medium hot mustard
  • 1 tbsp Coarse mustard
  • 6 tbsp Cooking cream
  • 1 tsp Sugar

Carrot, sweet potato and horseradish mash:

  • 300 g Carrots
  • 200 g Sweet potatoes
  • 2 tbsp Fresh horseradish finely sliced ​​or grated
  • 1 tbsp Butter
  • 1 tbsp Cooking cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Cucumber salad:

  • 1 Snake cucumber
  • 2 tbsp Light rice vinegar
  • 2 tbsp Olive oil
  • 1 tbsp Agave syrup
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 tbsp Chive rolls

To serve / garnish:

  • 6 Small stalks of chives

Instructions
 

Fish fillet:

  • Let the cod fillets thaw in good time, wash thoroughly, pat dry with kitchen paper and fry briefly on both sides in a pan with sunflower oil (2 tbsp) and butter (2 tbsp). Cover and cook for another 10 minutes. Season well on both sides with coarse sea salt from the mill (4 big pinches from each side) and colored pepper from the mill (4 big pinches from each side). Take out, place in an ovenproof dish and bake / bake in the oven at 175 ° C for about 10 minutes. Stir medium-hot mustard (1 tbsp), coarse mustard (1 tbsp), cooking cream (6 tbsp) and sugar (1 tsp) into the gravy of the pan, bring to the boil briefly and set aside.

Carrot, sweet potato and horseradish mash:

  • Peel and dice the carrots and sweet potatoes. Finely chop or grate the horseradish. Put everything (diced carrots, diced sweet potatoes and diced horseradish) in a saucepan, fill up with water and season with salt (1 teaspoon), cook for 20 minutes, drain through a fine kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and work through / mash thoroughly with the potato masher.

Cucumber salad:

  • Wash the cucumber, peel it with a decorative peeler, cut in half lengthways, scrape out the stones with a small spoon and cut into thin slices with a kitchen knife. Make a vinaigrette from light rice vinegar (2 tbsp), olive oil (2 tbsp), agave syrup (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and chives touch. Drizzle the vinaigrette over the cucumber salad, mix well and divide the cucumber salad from 2 serving bowls.

Serve:

  • Serve the fish fillet with mustard sauce, carrot and sweet potato mash and cucumber salad, garnished with chives.

Nutrition

Serving: 100gCalories: 41kcalCarbohydrates: 10g
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Written by John Myers

Professional Chef with 25 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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