Cod fillet with mustard sauce

For 4 people
  • 600 g small new potatoes
  • salt, white pepper
  • 800 g Cod fillet
  • Juice of 1 lemon
  • 150 g Whole milk yoghurt
  • 1 EL white wine vinegar
  • 1 Pinch Sugar
  • 500 g Carrots
  • 1 small lettuce
  • 1 small onion
  • 1 Bund Dill
  • 60 g clarified butter
  • 1 (250 ml) Bottle of mustard cream sauce
45 minutes
Wash the potatoes thoroughly and cook them in boiling salted water for about 20 minutes
Wash the fish and cut into wide strips. Drizzle with lemon juice and salt
Mix the yogurt and vinegar. Season with salt, pepper and sugar. Clean, wash and roughly grate the carrots. Clean, wash and pat the lettuce dry. Put some leaves aside, pluck the rest of the lettuce into small pieces
Rinse the potatoes and peel off the peel. Peel and dice the onion. Wash and chop the dill. Heat 20 g fat. Fry the potatoes in it, fold in the dill. Heat 30 g fat in a pan. Fry the fish in it for about 2 minutes on each side. Steam the onion in 10 g fat until translucent. Add the mustard sauce and heat it
Mix the lettuce pieces and carrots. Arrange on lettuce leaves. Pour the yogurt sauce over it. Serve the fish with the mustard sauce and potatoes. Possibly. Garnish with lemon
1 person approx:
  • 650 kcal
  • 2730 kJ


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