pollock fillet with sour cream sauce

Ingredients for 4 servings:

• 1 kg potatoes, small
• 2 bunch of spring onions
• 600 g fish fillet(s) (pollock fillet)
• ½ lemon(s), the juice
• ⅛ liter vegetable broth
• 250 g sour cream
• 1 tbsp cornstarch
• 2 tbsp mustard, grainy
• salt and pepper
• Dill and lemon slices for garnishing

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel and wash the potatoes, and halve them lengthwise. Heat oil in a large nonstick pan. Cover the potatoes and fry over medium heat for 12-15 minutes, then season with salt and pepper. Wash the spring onions and slice them into rings. Wash the fish and cut them into pieces. Drizzle with lemon. Mix the broth, sour cream, starch, and mustard, season with salt and pepper. Add the spring onions to the potatoes and fry for another 7 minutes. Stir in the cream and mustard mixture and bring to a boil briefly. Season the fish with salt and pepper and place it on top of the potatoes. Cover and let it simmer over low heat for 10 minutes. Serve and garnish with dill and lemon slices.