Recipe “Panfish with instant fried potatoes and beans” | – Guide

Ingredients for fish:

Pat the fish fillets dry and remove all bones. Season with salt and let stand until room temperature. Heat vegetable oil in a heavy pan. Brown the fish on all sides, then lower the heat and let it simmer. Add the butter and let it melt. Turn the fish fillets over and let them soak again. Squeeze a little lemon juice on top before serving.

Ingredients for Beans:

Clean the beans and boil them in salted water until al dente. Drain through a sieve and keep warm in a saucepan with the butter.

Ingredients for Fried Potatoes:

Peel and finely chop the shallot, garlic and ginger. Wash the potatoes, dry them and cut them into thin slices. Fry everything in vegetable oil, then deglaze with water. When the water has boiled, fry the potatoes in butter until golden brown. Salt at the end.

Mustard sauce ingredients:

Peel and chop the shallot, garlic and ginger and brown in a large pan in vegetable oil. Finely chop the pear and remove the core. Put in a pan. Deglaze with port and white wine, add chili oil, mustard and honey (if possible fennel honey) and season. Then add the cream and simmer. Finally taste again.


Arrange the fries on plates. Place fish fillet and beans on top. Pour over the mustard sauce and garnish to taste.

Hamburg Magazine date of dispatch 08.10.2021

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