Fish fillet Müllerin with bacon beans and fried potatoes in lemon and mustard sauce

Ingredients for 4 servings:

• 4 fish fillet(s) Mullerin (Alaska pollock), frozen
• 300 g onion(s)
• 12 potatoes
• 1 jar green beans
• 200 g bacon cubes
• 300 g cream cheese
• 200 g whipped cream
• 1 lemon(s)
• 4 tsp, heaped mustard
• salt and pepper
• Sugar
• butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel and quarter the potatoes, and place them in a pot of cold water. Peel and dice one onion. Add a little water to a pan, just enough to cover the bottom. Add the diced onion and potato wedges without the water and season with a little salt, pepper, and hot paprika. Cover the pan, set the stove to high, and cook the potatoes. Once the water has evaporated, remove the lid and check if the potatoes are tender. If so, add 100g of diced bacon and fry until golden brown. Once cooked, place the fried potatoes in a bowl and keep warm in the oven. Drain the beans. Peel and dice one onion. Melt a knob of butter in the pan. Add the diced onion, 100g of diced bacon, and the beans, and fry. Stir frequently. Season with a little salt and pepper, then season to taste and keep warm in a bowl in the oven. Peel and dice an onion and fry it in a little butter until translucent. Then add the cream cheese and stir everything together with a little water. Add the cream and the juice of half a lemon, and season with mustard, salt, and sugar. Fry the fish fillets in a pan until golden brown, about 4-5 minutes on each side. Serve everything on plates. Slice the remaining lemon and serve it on a small plate with the fish.