Heligoland potato goulash with fish

Ingredients for 4 servings:

• 400 g potatoes, mainly waxy
• 1 onion(s)
• 30 g butter
• 125 ml dry white wine
• 750 ml vegetable stock
• 1 bay leaf
• 4 cloves
• 3 juniper berries
• 5 white peppercorns
• 500 g pollock fillet(s) another fish with firm flesh
• 1 lemon(s), juice
• 1 cucumber(s)
• ½ cup whipped cream
• Salt and pepper, white, from the mill
• 1 bunch dill, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peel and wash the potatoes and cut into small cubes. Peel and dice the onion, then fry in hot fat until translucent. Add the potatoes and sauté briefly, but do not allow them to brown. Pour in the wine and stock. Season with bay leaves, cloves, juniper berries and peppercorns and simmer over medium heat for 10-15 minutes. Rinse the fish fillet, pat dry, drizzle with lemon juice and let stand for 10 minutes. Peel the cucumber, halve lengthwise, remove the seeds and dice. Cut the fish fillet into bite-sized cubes, add to the potatoes along with the cucumber and cook over low heat for 10 minutes. Stir in the cream, season the goulash with salt and pepper and sprinkle with the chopped dill.