North German pan-fried fish

Ingredients for 4 servings:

• 600 g fish fillet(s) (e.g. salmon, cod, redfish) of your choice
• 750 g boiled potatoes from the day before
• 2 onions
• 1 lemon(s)
• 3 tbsp clarified butter
• 1 tbsp wheat flour type 405
• 300 ml milk
• 200 ml cream
• 3 tbsp mustard
• 2 tbsp brown sugar
• salt and pepper
• 75 g diced ham

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the onions. Finely dice 1 onion and roughly slice the other. Peel the potatoes and cut into 0.5 cm slices. Cut the fish fillet into 3-4 cm pieces. Squeeze the lemon. Season the fish with salt and pepper and drizzle with a little of the lemon juice. Melt 1 tablespoon of lard in a saucepan and sauté the diced onion until translucent. Dust with flour. Pour in the milk and cream and bring to a boil, stirring occasionally. Stir in the mustard. Simmer the sauce uncovered until creamy, stirring occasionally. Season with salt, pepper, a little lemon juice, and the brown sugar. Season to taste and adjust seasoning if necessary. Melt 1 tablespoon of lard in a pan. Brown the ham cubes and onion wedges. Then add the potato slices and fry for 5-10 minutes. Finally, season with salt and pepper. Remove from the pan and set aside. Now melt another 1 tablespoon of lard in the same pan and fry the fish fillets for a maximum of 5 minutes. Add the potatoes and mix everything together. Finally, add the sauce either directly to the pan-fried fish or to the prepared plate.