Hamburger Pannfish with fried potatoes

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4.4 10
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 750 g waxy potatoes
  • 75 g streaky smoked bacon
  • 1 big onion
  • 1 TABLESPOON Butter
  • 5 TABLESPOONS Flour
  • 1/4 l Milk
  • 100 g Whipped cream
  • 2 TABLESPOONS medium hot mustard
  • 1 TABLESPOON grainy mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 3-4 Tbsp Oil
  • 800 g Saithe fillet

Directions

  1. 1

    Cover potatoes with skin and cook in boiling water for about 20 minutes. Then quench, peel and let cool.

  2. 2

    Finely dice the bacon. Peel and finely dice the onion. Heat butter in a pot. Fry half of the onion cubes in it. Dust with 1 tbsp. flour and sauté until light brown. Stir in milk and cream. Bring to the boil and simmer for about 5 minutes.

  3. 3

    Stir the whole mustard into the sauce. Season with salt, pepper and 1 pinch of sugar and keep warm.

  4. 4

    Cut the potatoes into slices. Heat 2 tablespoons of oil in a large frying pan and fry the potatoes and bacon for 10-15 minutes while turning them until crispy.

  5. 5

    Meanwhile, wash the fish, dab dry, cut into larger pieces and turn in 4 tablespoons of flour. Heat 1-2 tablespoons of oil in a second pan. Fry the fish in it for about 3 minutes on each side until golden brown.

  6. 6

    Add the remaining onion to the potatoes and fry briefly. Season with salt and pepper. Serve the fried potatoes with fish and sauce. Cucumber salad goes well with it.

Nutrition Facts

KCAL
680 kcal
CARBS
43 g
FATS
34 g
PROTEINS
46 g