German fish fillet with mustard sauce and potatoes

Name: German fish fillet with mustard sauce and potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: German
Ingredients: 600 g Coalfish (saithe); 1 tbsp lemon juice; 1,000 g Potato; 15 g Butter; 20 g Flour; 300 ml Semi-skimmed milk; 150 ml Vegetable broth; 1 tbsp Mustard; 1 tbsp Whole grain mustard; 10 g Dill; 400 g Carrot; 200 g Green peas; 10 ml Rapeseed oil; 0.3 tsp Salt; 1 pinch White pepper ground

A German Friday classic: pan-fried coley fillet with a creamy mustard sauce, boiled potatoes and carrots with peas.

40 min

in total

people

512

calories per serving

In one serving

41 g
Protein: 59 g
Carbs: 10 g
Fat

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Ingredients

600 g
Coalfish (saithe)
1 tbsp
lemon juice
1,000 g
Potato
15 g
Butter
20 g
Flour
300 ml
Semi-skimmed milk
150 ml
Vegetable broth
1 tbsp
Mustard
1 tbsp
Whole grain mustard
10 g
Dill
400 g
Carrot
200 g
Green peas
10 ml
Rapeseed oil
0.3 tsp
Salt
1 pinch
White pepper ground

Allergens

fishmilkglutencelerymustard

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Peel the potatoes and boil for 20 minutes. Cook the sliced carrots for 8 minutes, adding the peas for the last 3.
For the sauce, melt the butter, stir in the flour, then gradually whisk in the milk and stock and simmer for 5 minutes. Stir in both mustards and the dill.
Sprinkle the fish with lemon, season lightly and fry in the oil for 3 minutes per side.
Serve the fish with the sauce, potatoes and vegetables.