INGREDIENTS
- – 1 piece
- – Flour.
- – Salt and pepper.
- – 3 onions.
- – Warmth.
- – Parsley.
- – 6 garlic.
- – Butter.
- – 1 tbsp mustard.
- – White wine.
- – Milk cream.
- – Cornstarch + water.
- For the garnish:
- – 4 medium potatoes.
- – Oil for frying.
- – Eggs.
Take pleasure in a scrumptious baked fish with scrambled potatoes, deglazed with white wine and mustard.
PROCEDURE:
1. Dredge the fish in flour, seal on all sides, then season with salt and pepper and take away.
2. Sauté the onion with the garlic and somewhat butter, deglaze with white wine and when the alcohol evaporates, add the tablespoon of mustard. Put the fish again in, add broth and let it prepare dinner for about 1 hour, over medium-low warmth.
3. When the fish is cooked, add the starch diluted in chilly water, when the preparation involves a boil, add the parsley with the cream.
4. For the potatoes: Peel the potatoes and fry them, then switch them to a frying pan and make a type of scramble.
5. Serve with the fish and sauce with its sauce.
