Description
This recipe has different component that can be done ahead of time like the mustard sauce and mashed potatoes .
Ingredients
Scale
For the fish:
- 4 fish fillets
- 2 Tbsp mustard
- 1 Tbsp thyme
- 1/2 Lemon (juice)
- ½ tsp Salt
- ¼ tsp pepper
- ½ tsp honey
For the mashed potatoes:
4 large potatoes
1 tsp Butter
1/4 cup Milk
¼ tsp salt
A dash of Pepper
For the kale:
- 1 bunch Kale
- 2 garlic cloves minced
- A drizzle of olive oil
- ½ tsp salt
- A dash Pepper
Instructions
- Dry the fish with the paper towel
- Put some oil in a sauce pan on medium high heat. Cook the fish skin side first. Once all cooked. Set them aside
- Squeeze the juice of a lemon
- In a bowl, mix the juice and mustard. Season it with salt and pepper
- Spread it on the fillets and set it aside.
- Serve warm
For the mashed potatoes:
- Boil the potatoes with their skins in salted (1tbsp) water until soft at the core. Let them cool completely.
- Remove their skins and mashed them with a fork.
- Season them with salt, pepper, butter.
- Bring 200 ml of milk to a boil.
- On low heat, incorporate the milk progressively to the mashed potatoes with a whisk. Set it aside.
For the Kale:
- Preheat oven 350F
- Put the kale, garlic, salt, pepper into the bowl. Toss it.
- Put it on the baking sheet into the oven for 15 min. It’s ready when the edge of the kale is crisp.