Name: Mustard mashed potatoes with grilled kabeljou
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.00 kg potatoes peeled and cubed; 15.00 ml water; 30.00 ml english mustard powder; 50.00 ml butter; 150.00 ml milk; sea salt and freshly ground black pepper; 150.00 ml breadcrumbs fresh; 25.00 ml fresh parsley chopped; 50.00 g hazelnuts toasted, finely chopped; 4.00 kabeljou thick, fillets; butter; lemon wedges, to garnish

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Ingredients (12)

MUSTARD MASHED POTATOES

1.00 kg	potatoes — peeled and cubed
15.00 ml	water
30.00 ml	english mustard — powder
50.00 ml	butter
150.00 ml	milk
	sea salt and freshly ground black pepper

FISH

150.00 ml	breadcrumbs — fresh
25.00 ml	fresh parsley — chopped
50.00 g	hazelnuts — toasted, finely chopped
4.00	kabeljou — thick, fillets
	butter
	lemon — wedges, to garnish

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Method:

Preheat the oven to 180 ºC and spray an oven pan with non-stick spray.
Boil the potatoes until tender, drain and mash with the remaining ingredients for the mashed potatoes. Add enough milk to make creamy mashed potatoes and season generously with salt and pepper.
Mix the breadcrumbs, parsley and nuts. Place the fish fillets in the oven pan, season with salt and pepper and press the breadcrumb mixture on top.
Dot generously with butter and bake for about 20 minutes until the fish is done and flakes easily with a fork.
Place a fish fillet on each plate and serve with a generous helping of mustard mashed potatoes.
Garnish with lemon wedges and serve.