Jensen's Pannfisch

Ingredients for 4 servings:

• 800 g potato(s), waxy
• 800 g fish fillet(s) (e.g. monkfish or redfish)
• 150 g diced ham
• 2 medium-sized onions, diced
• some clarified butter
• some flour
• 1 dash of lemon juice
• some salt and pepper
• 100 ml white wine
• 100 ml vegetable stock
• 1 cup sour cream
• 1 tbsp mustard (herb mustard)
• 1 tbsp mustard, hot
• 1 tbsp honey
• some dill, finely chopped (fresh or dried)

Instructions

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

with delicious honey, mustard and dill sauce

Peel the potatoes, cut into 2 cm cubes, boil in salted water until slightly cooked, and let cool. You can prepare them a day in advance. Cut the fish (I used monkfish) into bite-sized pieces. Drizzle with lemon juice and season with salt and pepper. Coat in flour. For the sauce, sauté ½ an onion in a little clarified butter, add the wine and stock, sour cream, mustard, dill, and honey, and simmer slightly. Fry the potatoes in clarified butter with 1 ½ diced onions and the ham until crisp and cooked through. Season with pepper. Remove from the pan and quickly fry the fish in the same pan until golden brown. Add the potatoes and fry for another 1 minute. Serve immediately with the sauce and serve with a green salad.