Zubereitung

1. 1

   Peel the previous day's potatoes and cut them into thick slices. Peel the onion and cut it into strips, and dice the streaky bacon. Mix everything with two tablespoons of the rapeseed oil.

2. 2

   Preheat the airfryer to 180 degrees; potato products are never cooked hotter than that, so that they turn golden rather than dark.

3. 3

   Put the potato mixture into the basket in a single layer and do not stack anything; cook larger quantities in two batches. Fry at 180 degrees.

4. 4

   Pull out the basket, shake everything vigorously and finish frying at 180 degrees until the potatoes are golden and the bacon is 70 degrees hot all the way through. Tip the fried potatoes into a bowl and keep them warm, covered.

5. 5

   Meanwhile pat the fish fillets dry, cut them into cubes of about 4 cm, season them with the lemon juice, the salt and the pepper and turn them in the plain flour; knock off the excess flour thoroughly, because loose remnants blow about in the airflow and burn onto the basket. Brush the cubes with the remaining rapeseed oil.

6. 6

   Raise the temperature to 190 degrees, lay the fish cubes in the basket in a single layer with space between them and do not stack anything. Cook at 190 degrees.

7. 7

   Turn the cubes carefully and finish cooking at 190 degrees until the flour is golden brown and the fish has reached 62 to 65 degrees in the centre and separates into flakes.

8. 8

   For the sauce, melt the butter or margarine in a pan, stir in the plain flour for the sauce and cook it briefly. Pour in the fish stock and the cream a little at a time while stirring and cook until velvety; this takes about as long as the fish in the basket.

9. 9

   Stir the wholegrain and the medium-hot mustard and the dill into the sauce and do not let it boil again, or the mustard will turn bitter.

10. 10

    Divide the fried potatoes and the fish cubes between warmed plates and pour the mustard sauce over them.