Remove the peel from the potatoes and soften them in salted water.
In a frying pan with a little butter, sauté shallots and leeks.
Then transfer to a large enough bowl, add spicy mustard, parsley and breadcrumbs and mix well.
Mix vinegar, olive oil and mustard to make a salad dressing, season with salt and pepper and fold in chives.
Season the fillets with salt and pepper. Coat the flesh side with the mustard paste and press into the flour. Tap off the flour a tiny bit and brown in clarified butter on that side for two min, then turn to the other side and roast on the skin side for another short time.
Take out the fillets and keep them warm, extinguish the pan juices with white wine, boil briefly and thicken with a little bit of butter. Dress the lettuce with the salad dressing.
Serve the fish fillets with potatoes and green leaf salad.
Our tip: Always use fresh chives if possible!
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