Fischlabskaus

Ingredients for 2 servings:

• 350 g potatoes
• some milk
• Fat for frying
• 50 g smoked breakfast bacon
• 60 g onion(s)
• 350 g fish fillet(s), e.g. pollock, redfish, cod
• 2 tbsp lemon juice
• 3 bay leaves
• 1 tsp paprika powder
• 60 g pickled cucumber(s)
• 2 eggs
• salt and pepper
• e.g. cucumber(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

This is how fish works

Cut the bacon and onion into very small cubes. Wash the fish fillet and pat dry. Feel for any bones and remove them. Cut the fish into strips, then into fine cubes and chop again. Marinate with lemon juice. Alternatively, put the fish through a meat grinder with a coarser disk. Peel the potatoes and cook them in lightly salted water until cooked through, drain well, and mash with milk until mashed. While the potatoes are cooking, lightly sauté the bacon and onions with a little fat in a wide nonstick frying pan. Add the chopped fish and bay leaves, season with salt, pepper, and paprika. Simmer for about five minutes, stirring continuously. Then stir in the cucumber cubes. Remove the bay leaves and mix the fish mixture into the mashed potatoes. Season again to taste. Fry the two eggs until fried. Distribute Labskaus in the middle of the plates, place a fried egg on top and garnish with some cucumber slices if desired.