Panfish

For the pancake, fry onions and bacon in a frying pan with a little clarified butter. Add the potatoes and fry.

Whisk whipping cream with mustard, season with salt and a pinch of sugar and pour into the pan. Then add the fish and continue to sauté.

Mix the fresh, finely chopped herbs with the eggs, pour into the pan and allow to set.

Serve the pan-fried fish hot.

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