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; Microgreens mustard; 2 tablespoons mustard

2 SERVINGS

Under an hour

Buy all ingredients right below the recipe

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
Microgreens mustard
2 tablespoons mustard

INSTRUCTIONS

1
Preheat the oven to 180 degrees Celsius - 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 brown.
2
Sauté finely chopped onion until golden brown in 2 tablespoons of oil. Pour in the cream, stir in 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 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. Drizzle with lemon juice. After about 3 minutes, flip the fish and pan-fry for another 3 minutes.
4
Serve with mustard sauce, microgreens, and oven-baked 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.