Cod fillet with chicory and mustard

Name: cod fillet with chicory and mustard
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram potato; 600 gram cod fillet thawed, frozen; 4 bush chicory; 1 lemon; 50 gram butter; 150 milliliters cooking cream; 150 milliliters coffee cream; 1 tablespoon mustard; 1 tablespoon honey; 3 tablespoon parsley minced meat

Also try this delicious cod fillet with chicory and mustard

Ingredients

Kitchen Stuff

kitchen tassel

Directions

Cook the potatoes with salt until done. Dab the fish fillets dry and divide them into equal slices. Sprinkle with salt and pepper.
Cut the hard cores from the chicory and cut the bushes in length into small strips.
Squeeze half a lemon and divide the other half into pieces.
Heat the butter. Fry the fish in 2-3 minutes per side cooked. Take the fillets out of the pan and keep them warm.
Add the chicory strips to the shortening and bake them all at a high setting for 3 minutes. Add the lemon juice, the cream, the mustard and the honey and heat for another minute.
Spoon the chicory on warm plates. Put the fish on it, sprinkle the parsley over it and garnish with the lemon wedges. Serve the potatoes.