Summary

Ingredients

• 500 g fish fillet (s)
• 2 tablespoon lemon juice
• salt and pepper
• 700 g jacket potato (s)
• 2 medium onion (s), cut
• 4 egg (s)
• 125 ml milk
• 4 teaspoons mustard, medium hot or sweet
• 1 bunch dill
• 1 tablespoon butter
• 2 tablespoon rapeseed oil
• possibly bacon

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Instructions

1. Wash the fish fillets, pat dry, season with salt, pepper and lemon juice and cut into bite-sized pieces. Heat the oil in a pan and fry the fish for about 5 minutes over medium heat while turning, then keep warm.
2. Cut the peeled jacket potatoes into 1 cm thick slices, fry them with the onions in the butter until they are golden brown. Season with salt and pepper.
3. In the meantime, whisk the milk with the mustard and eggs and season with salt, pepper and ¾ of the chopped dill.
4. Pour the fish over the potatoes. Pour the milk mixture over it and cover it and let it set for about 3 minutes. Serve decorated with dill.
5. Tip: If you like it particularly hearty, you can sprinkle the dish with roasted bacon cubes.