Pangasius fillet with mustard and dill sauce

Ingredients for 4 servings:

• 4 fish fillets (pangasius fillet)
• 1 onion(s), diced
• 3 juniper berries
• 1 bay leaf
• 3 tbsp lemon juice
• 200 ml cream
• 2 onions, very finely diced
• 1 tbsp butter
• 1 tbsp mustard
• 1 bunch of dill
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring diced onions, juniper berries, and bay leaves to a boil in plenty of water. Add the lemon juice. Season with salt. Simmer gently. Then add the fish fillet to the stock. DO NOT boil again! Let it simmer for about 20 minutes until tender. Sauté the finely diced onions in the butter until translucent, pour in the cream, and reduce, stirring constantly. Add a little fish stock occasionally. Simmer until the desired quantity and consistency is reached. Remove from the heat. Stir in the mustard (do not allow it to boil any further, or the mustard will become bitter). Season to taste. Stir in the chopped dill and serve with the poached fish. Serve with potatoes, rice, and salad.