Fish fillets in creamy mustard sauce

Name: Fish fillets in creamy mustard sauce (Hamburger Pannfisch mit Senfsauce)
Cuisine: German
Ingredients: 300 ml/½ pint/1¼ cups fish stock; 100 ml/3½ oz/scant ½ cup single (light) cream; 10 ml/2 tsp grainy mustard; 1 kg/2¼ lb boiled potatoes, thinly sliced; 150 g/5 oz bacon, diced into cubes; 1 onion, finely chopped; small bunch chives, chopped; 800 g/1¾ lb fish fillets (cod, salmon, trout, pike or perch); 800 g/1¾ lb fish fillets (cod, salmon, trout, pike or perch); 800 g/1¾ lb fish fillets (cod, salmon, trout, pike or perch); 800 g/1¾ lb fish fillets (cod, salmon, trout, pike or perch); 800 g/1¾ lb fish fillets (cod, salmon, trout, pike or perch); 800 g/1¾ lb fish fillets (cod, salmon, trout, pike or perch); juice of 1 lemon; oil, for frying; salt and ground white pepper; salt and ground white pepper; fresh dill, to garnish

Hamburger Pannfisch mit Senfsauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This dish from northern Germany is one of my all-time favourite meals. You can use any kind of fish that is good for pan-frying, or a mix of different kinds. The mustard sauce is made with grainy mustard to add texture to the dish. Fried potatoes with bacon and onions are a perfect accompaniment.

Ingredients

300 ml/½ pint/1¼ cups fish stock
100

Europe
Germany
Main course
Gluten-free

Method

Heat the fish stock and season it, if necessary, with salt and pepper. Add the cream and mustard and simmer for 5 minutes to make the sauce.
Heat some oil in a frying pan over high heat and fry the potato slices and the bacon until browned and cri