Back fish with mustard sauce

Back fish with mustard sauce
Quantity Ingredient
300 g New potatoes
400 g Cucumber salad
2 tbsp Lemon juice
1 tbsp Maize Germ Oil
Pepper & Salt
2 tbsp Dill
10 g Butter
40 g Wheat Flour Type 405
0,125 l Milk
2 tbsp Mustard
0,5 tsp Sugar
400 g Red perch fillet
1 Eggs
30 g Breadcrumbs flour
50 g Almond Leaves
20 g Butter Lard

Back fish with mustard sauce is prepared in an almond crust. Pell potatoes boil. Peel the cucumber. Cut into fine slices. Mix lemon juice and oil. Season with pepper, salt and finely chopped dill. Mix the salad with the cucumber. For the mustard sauce melt butter in a saucepan. Stir in 10 g flour. Sweat on lightly. Add the milk while stirring. Simmer lightly. Stir in the mustard. Season with pepper and sugar. If necessary, extend the sauce with a little milk or water. For the back fish first cut red perch fillet into pieces. Rinse and dry. Season with salt and pepper. Fill a deep plate with enough flour. For the calculation of the calories only the used flour was indicated. Whisk the egg in a second plate. Bread flour and almond leaves in a third plate mix. Heat the lard in a pan. Bake fish first in flour turn. Turn in the egg. Finally in breadcrumbs turn flour with almond leaves. Bake fish until golden brown. Serve with potatoes and mustard sauce. Serve with cucumber salad.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
895 kcal
67 g
58 g
47 g

(C)opyright by Marions Kochbuch