Hamburg-style pan-fried cod with mustard sauce

Wash and dry the chervil, then chop it. Peel and chop the shallots. Cut and squeeze the lemon. Strain the juice and set aside 15 ml for the fish.

Use for the recipe: half a lemon (prepare 1 lemon).

Sauté 125 g shallot in 15 g clarified butter in a large skillet for about 5 min, then set aside.

Rinse and drain the already cooked potatoes as directed on their packet, then dry thoroughly. Cut them into roughly 1 cm slices. Add 30 g clarified butter to the skillet and fry the potatoes for about 15 min, turning gently without breaking them.

While the potatoes brown, soften the remaining 25 g shallot in the ordinary butter in a saucepan for about 3 min. Stir in flour for 1 min without browning. Pour in wine and simmer for 2 min, then whisk in milk. Cook gently for about 10 min, stirring. Preheat the oven to 100 °C for keeping warm. Stir cream, mustard, sugar, 2 g salt, all the pepper and 5 g chopped chervil into the sauce. Keep covered over very low heat.

Return the reserved shallot to the potatoes, add paprika and 2 g salt, mix gently and transfer to an ovenproof dish. Keep in the oven while cooking the fish.

Check the cod for bones and cut into roughly 3 cm pieces. Pat dry, drizzle with lemon juice and add 2 g salt. Heat the remaining 15 g clarified butter in the skillet and fry the fish for about 8 min in total, turning. Check 75 °C at the centre for 30 s. Continue gently if needed.

Divide fish and potatoes among plates. Spoon all the hot sauce over them and scatter with the remaining 5 g chervil. Serve immediately to keep the potato edges crisp.