Directions

1. In order to make the mustard butter, we first have to mix all ingredients together and mash with a work until well combined. Seasoned it with salt and pepper to your own liking.
2. Then, place the mixture on a sheet of plastic wrap and roll it into a log shape, about 2 cm wide.
3. Twist the both end and chill for 20 minutes or until firm, then remove the plastic and cut it into 1 cm thick discs.
4. Cook the potatoes in boiling salted water until tender. Drain the water and mash it with butter and milk. Season to taste and add parsley for that fresh earthly taste, if desired.
5. Heat the oil in a large frying pan over high heat. Add the fish fillets and cook until firm or brown on the bottom side. Then, flip the fish over and cook until thorough. Remove the fish and drain on the paper towel.
6. Serve the fish on the mashed potato, with a couple of mustard butter rounds on top and some rocket leaves on the side.