Skrei fillet on a bed of leek, with mustard sauce, boiled potatoes and onion and ham dip

Ingredients for 4 servings:

• 2 stalk(s) leeks
• 2 cups of cooking cream (200 g each)
• 2 medium-sized onions, diced
• 1 kg Skrei fillet(s) (winter cod)
• 0.2 liters of milk
• 75 g mustard, hot
• 1 package of ham cubes
• 1 tbsp, heaped dill
• olive oil
• e.g. salt and pepper
• 1 kg potatoes, alternatively equivalent rice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Grease a slightly larger baking dish with olive oil. Trim the leek and slice into thin rings, then arrange them in the dish and season with salt to taste. Trim the skrei fillet and cut into approximately 4 cm pieces. Place it on top of the leek and season with salt and pepper to taste. Briefly bring the cooking cream and milk to a boil. Season with salt and pepper, then add the dill and mustard and mix. Tip: If you like, you can use more or less mustard or even add cornstarch to thicken it. Spread the hot sauce evenly over the fish and leek. Cook in a preheated oven at 190°C (top/bottom heat) for approximately 35 minutes. In the meantime, peel the potatoes and boil them in salted water until tender. Brown the diced onion and ham in butter, then scatter them over the fish when serving.