This dish has established itself in my kitchen over the years because it is so wonderfully uncomplicated and yet always inspires. The idea came from the desire to prepare fish in a different way than just fried or steamed. The mustard sauce gives the whole thing a special touch that harmonizes perfectly with the tender fish. The heart of this recipe is of course the fish. I prefer a firm-fleshed fillet, such as cod, pollock or halibut. It is important that it is fresh and contains no more bones. The lemon juice not only serves to season the fish, but also to firm it up a little and neutralize the typical fishy smell. The boiled potatoes bring a nice satiety and a rustic note to the dish. They are fried until crispy and form a great contrast to the creamy sauce. The clarified butter ensures a particularly intense aroma when frying the potatoes, but can also be replaced with oil. The cream is the basis for the creamy mustard sauce. I prefer to use whipping cream here, as it gives a nice consistency. The medium-hot mustard gives the sauce its characteristic spiciness. The frozen peas bring a sweet and fresh component to the dish. And the dill, with its fine, slightly aniseed-like aroma, rounds the whole thing off perfectly. The preparation with the Thermomix® is really child's play. While the potatoes are frying in the pan and the fish is being fried, the Thermomix® can prepare the mustard sauce and chop the dill. This saves time and ensures that everything is ready at the same time. It is important that the sauce is not heated for too long in the Thermomix®, as it can otherwise curdle. If you like it vegetarian, you can simply replace the fish with halloumi or tofu. A variant with cauliflower florets or broccoli instead of the fish is also conceivable. There are no limits to the imagination when it comes to the spices. A little garlic or a pinch of nutmeg in the sauce are excellent. Fresh herbs such as parsley or chives can also be used instead of dill. In addition to boiled potatoes, rice, pasta or a fresh salad go well with this dish. If you like it a little more hearty, you can add bacon cubes to the potatoes. Leftovers of the dish can easily be stored in the refrigerator. However, they should be consumed within two days. A pan or the oven is best for warming them up. The sauce may change slightly when warming up, but the taste remains the same. The dish can also be prepared well in advance. The potatoes can be cooked and cut the day before. The mustard sauce can also be prepared and stored in the refrigerator. This makes preparation even faster the next day.

Fish fillet in creamy mustard sauce with peas

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Description

Ingredients (10 ingredients)

Preparation (7 steps)

Prepare fish

Cut potatoes into slices

Fry potatoes

Fry fish

Prepare mustard sauce

Chop dill

Complete

Finished cooking? Great! 🎉

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