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Fish pan with mushrooms

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Ingredients for 2 servings:

  • 200 g potatoes
  • 2 tbsp vinegar
  • Peppercorns
  • 1 bay leaf
  • 50 g onion(s)
  • 320 g redfish fillet(s)
  • 2 tbsp mustard
  • 2 tsp oil (safflower oil)
  • 200 g mushrooms, from the can
  • salt and pepper
  • Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low in calories and fat

Boil the potatoes with their skins for 20 minutes. Bring 1 liter of water to a boil with the vinegar, peppercorns, bay leaf, and peeled onions. Let the fish simmer in the broth for 20 minutes, but do not boil. Let it cool in the broth. Peel the potatoes and slice them. Mix the mustard with 125 ml of the broth, reserving the rest for another use. Heat the oil in a pan, add the potatoes, season with salt and pepper, and fry briefly. Shred the fish slightly and add it. Then add the mustard broth and the drained mushrooms. Mix gently, sprinkle with parsley, and let it simmer for 10 minutes over low heat.

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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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