Fried potatoes with fish in mustard sauce

Ingredients for 4 servings:

• 750 g potatoes, waxy
• 2 tbsp clarified butter
• salt and pepper
• 2 onions, red
• 2 spring onions
• 250 ml fish stock
• 200 g salmon fillet(s) (frozen)
• 200 g fish fillet(s) (cod or tuna, frozen)
• ½ lemon(s), the juice
• 100 ml cream
• 2 tbsp mustard
• Sugar
• ½ bunch of dill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and wash the potatoes. Then cut into thick slices and fry in hot fat until crispy and brown. Season with salt and pepper. In the meantime, peel and dice the onions. Trim, wash, and slice the spring onions. Set aside 1/3 of the diced onions. Bring the fish stock to a boil. Roughly dice the fish fillets and let them simmer for about 5 minutes. Remove and set aside. Add the onions, spring onions, and lemon juice to the fish stock and simmer for 5 minutes. Stir in the cream and mustard. Season to taste with salt, pepper, and sugar. Return the diced fish to the pan. Heat briefly, then arrange on top of the fried potatoes. Rinse the dill, shake dry, and tear into small pieces. Sprinkle over the fish along with the reserved onions and serve.