Fish in Mustard Sauce

For the fish in mustard sauce, boil 1/4 l vegetable soup and 1/4 l white wine.

Mix creme fraiche and mustard, add a little vegetable soup and mix. Then add the whole to the 1/2 l soup-wine mixture.

Season to taste with salt, pepper, sugar and lemon juice.

Add 1/2 cup of whipped cream and dill to taste.

Cut the fish (I usually use pangasius, but you can also use other types) into cubes and let it simmer for 5-10 minutes, depending on its size.

The fish in mustard sauce tastes delicious with noodles.

Bon appetite!

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