Potato and fish pan

Ingredients for 4 servings:

• 750 g potatoes
• 375 g leaf spinach
• 1 small onion(s)
• 50 g smoked bacon, streaky
• 5 tbsp oil
• ¼ liter of milk
• 200 ml cream
• 1 tbsp sauce thickener, light
• 3 tbsp mustard, medium hot
• 500 g fish fillet(s), e.g. cod fillet
• 2 tbsp lemon juice
• Salt
• pepper
• Sugar

Instructions

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

Peel the potatoes and dice them. Trim the fresh spinach leaves or thaw frozen spinach leaves. Cut the bacon into small cubes and fry in a large pan without oil. Remove the bacon. Add 2 tablespoons of oil to the bacon fat and heat. Fry the potatoes over medium heat for about 25 minutes until golden brown, turning occasionally. Heat 1 tablespoon of oil in a saucepan and sauté the onion until translucent. Add the fresh spinach and sauté until it collapses. Or add frozen spinach and thaw completely. Season the spinach with salt and pepper. Bring the milk and cream to a boil in another saucepan. Stir in the sauce thickener and then add the mustard. Season to taste with salt, pepper, and sugar. Wash the fish fillet and pat dry. Drizzle with lemon juice and season with salt and pepper. Heat 2 tablespoons of oil in another pan and fry the fish on all sides for about 5 minutes. Add the potatoes, spinach, and bacon to the sauce and reheat. Serve the fish and sauce on a plate.