Fish and vegetable one-pot in mustard sauce
Preparation
Wash the vegetables and cut into small pieces. Heat the butter in a pan, sauté the vegetables and deglaze with the white wine. Add the mustard and crème fraîche and briefly bring to the boil. Add the fish, shrimps and shellfish to the vegetables and allow to cook for 2–3 minutes. Season with salt and pepper, garnish with fresh leaf parsley and serve. Home-made mashed potato makes the perfect side.
Serves two
- 2 shallots
- 150 g spring onions
- 150 g baby carrots
- 40 g butter
- 150 ml white wine
- 2 tbsp Zaanse mustard (medium-hot mustard)
- 2 tbsp crème fraîche
- 200 g cod fillet, cut into 1.5 cm pieces
- 125 g prawns
- 200 g deshelled mussels
- Natural or sea salt, ground pepper, fresh parsley
