Wolffish with mustard seed kick – fried in butter

Ingredients for 2 servings:

• 2 fish fillets (wolffish fillets), about 150 g each
• 2 beetroot tubers, fresh
• 4 small potatoes
• 1 small onion(s)
• ½ cup cream
• some dill
• some mustard seeds
• Flour
• butter
• salt and pepper
• white wine

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Also very tasty with white wine cream sauce

Peel the beetroot, potatoes, and onion. Boil the beetroot for about 20 minutes. Boil the potatoes in a separate pot. Lightly season the fish with salt and pepper. Sprinkle with flour and fry in butter. While frying, spoon the butter over the fish until golden brown. For the sauce, sauté the onion, deglaze with white wine, stir in the cream, and season to taste. For an extra kick, try adding mustard seeds. Simply sprinkle these over the sauce at the end. Arrange the potatoes and sliced, cooked beetroot next to the fish and garnish with dill. Tip: For a purer flavor, you can also make the dish without the sauce.