hamburger panfish

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4.3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 2
  • 4 large potatoes (about 500 g)
  • 4 TABLESPOONS Oil
  • 1 collar Spring onions
  • 1 Egg (Gr. M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 400 g Fish fillet
  • 7-10 Tbsp (e.g. pollack)
  • 4 TABLESPOONS Flour
  • 50 g Bacon tyres
  • 300 ml Vegetable broth
  • 100 g Whipped cream
  • 2-3 TABLESPOONS medium hot mustard
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Peel, wash and slice the potatoes. Heat 2 tablespoons of oil in a frying pan. Cover the potatoes and fry them for about 10 minutes. Clean, wash and slice the onions. Whisk egg and 1 tbsp. cold water and season with salt and pepper.

  2. 2

    Wash the fish, dab dry and cut into cubes. First turn in 3 tablespoons of flour, then in the egg. Fry fish in 2 tablespoons of hot oil for about 5 minutes. Take out. Fry bacon in hot frying fat until crispy. Add spring onions and fry briefly.

  3. 3

    Sprinkle with 1 tbsp. flour and sauté briefly. Deglaze with stock and cream. Bring to the boil and simmer for about 5 minutes. Fry potatoes open for another 10 minutes until crispy. Season with salt and pepper. Stir mustard into the sauce.

  4. 4

    Season to taste with salt and pepper. Heat the fish in the sauce, fold in the fried potatoes and serve. Garnish with parsley.

Nutrition Facts

KCAL
650 kcal
CARBS
38 g
FATS
39 g
PROTEINS
35 g

Categories & Tags

Miscellaneous