Fish with Fried Potatoes and Mustard Sauce

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Fish with Fried Potatoes and Mustard Sauce
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Health Score:
Health Score
4,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
20962
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie20,962 kcal(998 %)
Protein56.01 g(57 %)
Fat27.77 g(24 %)
Carbohydrates692.32 g(462 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A252.05 mg(31,506 %)
Vitamin D1.2 μg(6 %)
Vitamin E1.79 mg(15 %)
Vitamin B₁1.57 mg(157 %)
Vitamin B₂4.04 mg(367 %)
Niacin38.83 mg(324 %)
Vitamin B₆13.07 mg(934 %)
Folate314.27 μg(105 %)
Pantothenic acid12.36 mg(206 %)
Biotin3.34 μg(7 %)
Vitamin B₁₂4.34 μg(145 %)
Vitamin C42.96 mg(45 %)
Potassium19,417 mg(485 %)
Calcium2,346.7 mg(235 %)
Magnesium2,581.28 mg(860 %)
Iron69.38 mg(463 %)
Iodine9.64 μg(5 %)
Zinc31.26 mg(391 %)
Saturated fatty acids16.56 g
Cholesterol170.54 mg
Author of this recipe:

Ingredients

for
4
For the fried potatoes
800 grams
1
2 tablespoons
1 tablespoon
For the sauce
1
1 tablespoon
1 tablespoon
100 milliliters
200 milliliters
200 milliliters
2 tablespoons
coarse-grained Mustard
freshly ground Pepper
For the fish
600 grams
fish fillet (such as pollock or cod)
100 liters
250 milliliters
1 teaspoon
1 teaspoon
For garnish
4
4 tablespoons

Preparation steps

1.

For the fried potatoes, scrub potatoes and cook in boiling water for about 20 minutes until knife-tender. Drain and peel potatoes and let cool. Peel onion and cut into thin rings.

2.

Heat 1 tablespoon butter in a skillet and sauté onion rings until golden. Remove onions from skillet, heat remaining butter and add potatoes to pan. Fry potatoes until crispy, about 5 minutes. Add rosemary to pan and turn potatoes to fry until crispy on the other side. Season potatoes with salt and pepper and stir in onions.

3.

For the sauce, peel onion, chop very finely and sauté in butter until translucent. Dust flour over onion and fry until golden brown. Pour wine over onion, bring to a boil and simmer a few minutes. Add cream and fish stock to sauce, bring to a boil while stirring and let simmer gently about 10 minutes. Stir mustard into sauce and season with salt, pepper and sugar.

4.

Place fish fillets in a pan with white wine, fish stock, 250 ml (approximately 1 cup) water, mustard seeds and peppercorns and simmer 10-12 minutes over low heat.

5.

For the garnish, rinse and trim radishes and cut into sticks. Rinse and trim garden cress and pat dry.

6.

Spread mustard sauce on plate and top with fried potatoes. Drain fish fillets, place on potatoes and garnish with radishes and garden cress. Serve with a fresh salad if desired.