hamburger panfish

Name: hamburger panfish
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g small waxy potatoes; 100 g Gherkins; 1/2 bunch Chives; 500 g Fish fillet (e.g. pollack); 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 100 g Bacon; 2 TABLESPOONS Oil; 2 TABLESPOONS Flour; 400 ml Fish stock; 3 TABLESPOONS medium hot mustard; 7-10 Tbsp white pepper; 7-10 Tbsp Dill flowers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g small waxy potatoes
100 g Gherkins
1/2 bunch Chives
500 g Fish fillet (e.g. pollack)
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
100 g Bacon
2 TABLESPOONS Oil
2 TABLESPOONS Flour
400 ml Fish stock
3 TABLESPOONS medium hot mustard
7-10 Tbsp white pepper
7-10 Tbsp Dill flowers

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Drain, rinse with cold water and peel. Leave to cool. Cut cucumbers into small pieces. Wash chives, dab dry and cut into fine rolls.
2
Wash the fish, dab dry and cut into pieces. Sprinkle fish with lemon juice and season with salt. Cut bacon into pieces. Heat the oil in a large pan, fry the bacon and potatoes for about 5 minutes, turning them over until everything is lightly browned.
3
Turn the fish in flour, add to the potatoes and fry. Turn from time to time. Whisk the stock with mustard, pour into the pan and heat briefly until the liquid is almost absorbed. Season to taste with salt and pepper.
4
Mix in the cucumber and sprinkle with chives. Serve garnished with dill flowers.