Description
A quick and easy lunch. Nothing fancy, just very tasty. Using smoked fish, potatos and thick cream flavoured to taste with Dijon mustard.
Ingredients
Scale
- 4 whole smoked perch, weighing about 150 g (5.3 oz) per fish.
- 6 mid size potatoes, diced.
- 2 red onions, diced.
- 4 hard boiled eggs, diced.
- Parsley to taste, chopped.
- Salt and pepper
Whipped cream with Dijon mustard.
- Heavy cream
- Dijon mustard to taste.
- Salt and pepper.
Instructions
- Make sure to have some good music.
- Cook, cool and peal the eggs.
- Remove the meat from the fish and save. Discard the rest.
- Fry the diced potatoes on mid heat until golden. Put to the side and cover with foil.
- Fry the onions soft on mid temperature. When done take the pan of the heat.
- Arrange the potatoes, onions, eggs and fish in the pan.
- Sprinkle richly with the chopped parsley.
- Serve immediately.
Whipped cream with Dijon mustard.
- Whip the cream with a whisk until thick.
- Add Dijon mustard to taste.
- Salt and pepper to taste.
- Prep Time: 15 mins
- Cook Time: 15 mins