John Myers
Ingredients for 4 servings:
- 600 g fish fillet(s) (pollock, cod, etc.)
- 125 g diced ham
- 2 onions, diced
- 4 tbsp clarified butter or oil
- 500 g jacket potatoes from the previous day, peeled, sliced
- ⅛ liter broth, hot
- 2 tbsp mustard, medium hot
- 4 tbsp cream
- ½ bunch parsley, chopped
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
North German ‘leftovers’
Season the fish fillet with a little salt. Sauté in a little water for 10 minutes. Heat the ham cubes with 2 tablespoons of clarified butter or oil in a pan. Fry the peeled and sliced potatoes until golden brown. Lightly season with salt. Heat the remaining fat in another pan. Cook the diced onion until golden brown. Tear the drained fish into pieces, add it, and brown lightly. Fold into the potatoes. Whisk the hot stock with the mustard and fold in. Stir in the cream. Season to taste. Garnish with parsley and serve from the pan.
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