John Myers
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Panfish with Broccoli and Honey Mustard Sauce
The perfect panfish with broccoli and honey mustard sauce recipe with a picture and simple step-by-step instructions.
Panfish:
- 300 g Sea bass fillet
- 2 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Broccoli:
- 500 g Broccoli / cleaned approx. 320 g
- 2 tsp Salt
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Honey mustard sauce:
- 1 tbsp Butter
- 1 tbsp Flour
- 250 ml Clear broth (1 teaspoon instant)
- 1 tsp Medium hot mustard
- 1 tsp Coarse mustard
- 2 tsp Liquid honey
- 2 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Panfish:
- Allow the sea bass fillet to thaw, carefully pat dry with kitchen paper, fry for 3 – 4 minutes on both sides in a pan with sunflower oil, place on an ovenproof dish and keep warm in the oven at 50 ° C until serving. To serve, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches).
Broccoli:
- Divide the broccoli into florets, clean the stem generously, cut into pieces and place everything in a steamer. Half-fill a saucepan with salted water (2 teaspoons of salt), place the steamer on it and cook / steam it covered for approx. Finally, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches).
Honey mustard sauce:
- Heat butter (1 tbsp) in a small pan, sprinkle flour (1 tbsp) over it (burn in!) And deglaze / pour in the clear broth (250 ml). Mix in medium hot mustard (1 teaspoon), coarse mustard (1 teaspoon), liquid honey (2 teaspoons) with a whisk, bring to the boil briefly and simmer for a few minutes. Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and refine with cooking cream (2 tbsp).
Serve:
- Serve the panfish with broccoli and honey-mustard sauce, garnished with a lemon wedge.
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