John Myers
Hamburger Panfish with Mustard Sauce
The perfect hamburger panfish with mustard sauce recipe with a picture and simple step-by-step instructions.
- 500 g Jacket potatoes, cooked and cooled
- 1 Bd Spring onions fresh, cleaned, cut into rings
- 400 g Cod fillet, skinless, boned, cut into bite-sized pieces.
- 2 tablespoon Lemon juice
- 75 g Butter
- 40 g Mustard extra hot
- 1 Organic egg yolks
- 60 g Yogurt 10% fat
- Salt
- White milled pepper
- 1 pinch Sugar
- 50 g Sifted flour
- 1 tsp Leaf parsley, finely chopped
- 1 tsp Chopped dill
- Clarified butter
- Drizzle the cod with lemon juice. Peel and slice the potatoes. Mix the flour with salt and pepper. Melt the butter over a mild heat.
- Heat the mustard and egg yolk over a water bath while stirring, gradually adding the butter. Continue beating until the sauce is creamy. Stir in the yogurt. Season with salt, sugar and pepper. Set warm.
- Fry the potato slices over medium heat until golden brown, fold in the spring onion rings and fry for another 3 minutes.
- In the meantime, pat the cod pieces dry and toss them in flour and fry them in clarified butter over a high heat until golden. Season the fried potatoes with salt and carefully fold in the fish and herbs. Arrange on a plate, napkin with a little sauce and add the rest.
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