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🍽️ Pan-fried potatoes with fish in mustard sauce

510 kcal · 30 min · 4 servings

Ingredients

• 1 kg waxy potatoes
• 200 ml classic vegetable broth
• 30 ml mild white wine vinegar
• 2 bay leaves
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 750 g fish fillet (e.g. cod or haddock fillet)
• 3 tbsp rapeseed oil
• 1 onion
• 1 heaped tbsp butter
• 1 heaped tbsp flour
• 250 ml milk (1.5% fat)
• 2 tbsp grainy mustard
• 3 tbsp medium-hot mustard
• 3 tbsp whipping cream
• salt
• pepper
• 1 tsp honey
• 3 sprigs flat-leaf parsley

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot and cover them just with water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to medium and cook the potatoes for about 20 to 25 minutes until tender.
5. 5. Drain the potatoes in a colander.
6. 6. Rinse the potatoes briefly with cold water to stop the cooking process.
7. 7. Peel the cooled potatoes.
8. 8. Let the peeled potatoes cool down completely.
9. 9. Bring the vegetable broth, vinegar, bay leaves, mustard seeds, and peppercorns to a boil in a pot.
10. 10. Reduce the heat to low and let the spiced liquid steep for about 10 minutes with the lid on.
11. 11. Rinse the fish fillets under running water.
12. 12. Pat the fish fillets dry with kitchen paper.
13. 13. Cut the fish into bite-sized pieces.
14. 14. Place the fish pieces into the hot spiced broth.
15. 15. Cook the fish over low heat for about 5 minutes with the lid on until done.
16. 16. Carefully remove the fish pieces from the broth using a slotted spoon.
17. 17. Place the cooked fish pieces on a plate.
18. 18. Strain the remaining broth through a fine sieve to remove the spices and bay leaves.
19. 19. Slice the cooled potatoes.
20. 20. Heat the rapeseed oil in a non-stick pan.
21. 21. Fry the potato slices over low to medium heat for about 20 minutes until golden brown.
22. 22. Turn the potato slices occasionally to ensure even frying.
23. 23. Peel the onion in the meantime.
24. 24. Dice the onion finely.
25. 25. Melt the butter in a small saucepan.
26. 26. Sauté the onion cubes over low heat for about 5 minutes with the lid on in the butter.
27. 27. Sprinkle the flour over the onions.
28. 28. Fry the flour until golden yellow and slightly nutty.
29. 29. Gradually add the milk and the filtered spiced broth.
30. 30. Stir the sauce constantly with a whisk to prevent lumps.
31. 31. Bring the sauce to a boil.
32. 32. Let the sauce simmer over low heat for about 5 minutes.
33. 33. Stir the sauce occasionally.
34. 34. Stir both types of mustard into the sauce.
35. 35. Bring the sauce to a boil again briefly.
36. 36. Stir the cream into the sauce.
37. 37. Season the sauce to taste with salt, pepper, and honey.
38. 38. Keep the sauce warm.
39. 39. Wash the parsley thoroughly.
40. 40. Shake the parsley dry.
41. 41. Pluck the parsley leaves from the stems.
42. 42. Finely chop the parsley leaves.
43. 43. Season the fried potatoes with salt and pepper.
44. 44. Lightly salt the fish pieces.
45. 45. Gently fold the fish pieces under the potatoes.
46. 46. Heat the mixture briefly until the fish is warm.
47. 47. Sprinkle the pan-fried fish with the chopped parsley.
48. 48. Serve the dish with the mustard sauce.

Nutrition per serving

• kcal: 510
• Protein: 47 g · Fett/Fat: 17 g · Carbs: 39 g