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Pan-fried fish with mash and mustard butter

Name: Pan-fried fish with mash and mustard butter
Yield: 4
Ingredients: 1kg desiree potatoes, peeled and roughly chopped; 50g unsalted butter, chopped; 125ml milk; 40.00 ml olive oil; 4 x 200g firm white fish fillets; Wild rocket leaves, to serve; 120g unsalted butter, at room temperature; 30.00 ml mustard; 1-2 teaspoons lemon juice, to taste; 1 spring onion, finely chopped

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by delicious. team

delicious. team

Oct 03, 2015

Give fish a new level of richness and depth with this mustard butter.

1kg desiree potatoes, peeled and roughly chopped
50g unsalted butter, chopped
1/2 cup (125ml) milk
2 tablespoons olive oil
4 x 200g firm white fish fillets
Wild rocket leaves, to serve

Mustard butter

120g unsalted butter, at room temperature
1 1/2 tablespoons mustard
1-2 teaspoons lemon juice, to taste
1 spring onion, finely chopped

Method

1.

For the mustard butter, mix all ingredients together, season with salt and pepper, and mash with a fork until well combined. Place the mixture on a sheet of plastic wrap and roll into a log shape, about 2cm wide. Twist the ends and chill for 20 minutes or until firm, then remove plastic and cut into 1cm-thick discs.
2.

Cook the potatoes in a large pan of boiling salted water until tender. Drain well. Return potatoes to pan and mash with the butter and milk. Season to taste. Stir through parsley, if desired.
3.

Meanwhile, heat the oil in a large frypan over high heat. Add the fish fillets and cook for 6 minutes. Turn and cook for a further 3 minutes or until cooked through. Remove the fish and drain on paper towel. Serve the fish on the mashed potato, with a couple of mustard butter rounds on top and some rocket leaves on the side.