Pollock fillet in potato crust

Ingredients for 4 servings:

• 4 portions of fish fillet(s) (pollock) 200 g each
• 3 tbsp lemon juice
• 400 g potatoes
• 1 egg(s)
• Salt and pepper, white
• 40 g clarified butter
• 1 kg leek
• 40 g butter, soft
• 30 g flour
• 500 ml vegetable stock
• 100 g whipped cream
• 2 tbsp coarse mustard
• ½ bunch tarragon
• lemon(s) and tarragon for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Drizzle the fish fillets with lemon juice. Peel and coarsely grate the potatoes. Stir in the egg. Season with salt and pepper. Pat the fillets dry, toss in the grated potatoes, and press down lightly. Heat the clarified butter in a non-stick pan. Fry the fillets for about 12 minutes, turning occasionally. Meanwhile, cut the leek into pieces and cook in boiling salted water for about 10 minutes. Melt the butter in a saucepan. Add the flour and sauté lightly. Pour in the stock, stirring constantly, and bring to a boil. Stir in the cream and mustard, and simmer over low heat for about 5 minutes. Pluck the tarragon leaves from the stems and roughly chop. Season the sauce with salt and pepper and stir in the tarragon. Drain the leek and add it to the sauce. Arrange the fish fillets on a platter with the vegetables.