Fish Stick Redfish in Potato Coat

Scan the fillet for any bones and remove them – as well as the firm skin residues. Season with sea salt and pepper. Cut into bite-sized morsels and then turn in flour to the other side and coat both sides with hot mustard.

Peel the potatoes, grate coarsely, season with salt and turn the prepared fish fillet in it on the other side. Press the rasps well smooth. Fry with butter in a coated frying pan for four minutes on each side until golden brown – turn carefully to the other side! For the sauce Heat the crème fraîche – bring to a gentle simmer and stir through the garlic, olive oil, butter and juice of one lemon. Sprinkle the parsley on top. Serve the fish sticks with the sauce.

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