Gilt-head bream with mustard sauce

Name: Gilt-head bream with mustard sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 SERVINGS
Ingredients: 2x gilt-head bream fillet with skin, approx. 190 g; 1 medium onion; 400 ml cooking cream 12%; 3 tablespoons French mustard; Juice of ½ lemon; 400 g baby potatoes; 4 tablespoons sunflower oil; Salt; Olive oil; Mustard microgreens; 2 tablespoons mustard

2 SERVINGS

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INGREDIENTS

2x gilt-head bream fillet with skin, approx. 190 g
1 medium onion
400 ml cooking cream 12%
3 tablespoons French mustard
Juice of ½ lemon
400 g baby potatoes
4 tablespoons sunflower oil
Salt
Olive oil
Mustard microgreens
2 tablespoons mustard

INSTRUCTIONS

1
Preheat the oven to 180 degrees - grill function. Wash and halve the baby potatoes. Line a baking sheet with parchment paper, arrange the potatoes on it. Drizzle with olive oil and season with salt. Bake for about 30 minutes until golden.
2
Sauté the finely chopped onion in 2 tablespoons of oil until golden. Pour in the cream, stir in the French mustard, and season with salt. Let it simmer gently until thickened, about 10 minutes. Strain the sauce to create a creamy, thick, and smooth sauce. Finally, stir in the whole grain mustard.
3
Wash and pat dry the fish. Season with salt on both sides. Heat the remaining oil. First, pan-fry the fish skin-side down. Pour in the lemon juice. After about 3 minutes, flip the fish and pan-fry for another 3 minutes.
4
Serve with mustard sauce, microgreens, and oven-roasted baby potatoes.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.