Summary

Ingredients

• 750 g potato (s), waxy
• 2 tablespoon clarified butter
• salt and pepper
• 2 onion (s), red
• 2 spring onion (s)
• 250 ml fish stock
• 200 g salmon fillet (s) (frozen)
• 200 g fish fillet (s) (cod or tuna, frozen)
• 0.5 ½ lemon (s), the juice from it
• 100 ml cream
• 2 tablespoon mustard
• sugar
• 0.5 ½ bunch dill

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Instructions

1. Peel and wash the potatoes. Then cut into thick slices and fry until crispy brown in hot fat. Salt and pepper.
2. In the meantime, peel and dice the onions. Clean and wash the spring onions and cut into rings. Set aside 1/3 of the onion cubes.
3. Bring the fish stock to the boil. Roughly dice the fish fillets and let them steep for approx. 5 minutes. Remove and set aside.
4. Now add the onions, spring onions and lemon juice to the fish stock and cook for 5 minutes. Stir in the cream and mustard. Then season with salt, pepper and sugar. Put the fish cubes back in. Heat briefly and then serve on the fried potatoes.
5. Rinse the dill, shake it dry and pluck it into small pieces. Sprinkle over the fish with the reserved onions and serve.