Zubereitung

1. 1

   Pat the fish fillets dry, cut them into large pieces, drizzle them with the lemon juice, season with salt and pepper and set them aside.

2. 2

   Peel the cold potatoes and cut them into slices. Dice the onions and cut the bacon into fine dice.

3. 3

   Heat the clarified butter for the potatoes in a large frying pan and fry the potato slices over medium to high heat until golden brown and crisp. Add the bacon and onions halfway through and season everything with salt and pepper.

4. 4

   For the sauce, melt the butter or margarine in a pan, stir in the plain flour for the sauce and cook it gently without letting it colour. Deglaze with the fish stock and the cream, stir smooth and simmer gently, stirring occasionally.

5. 5

   Stir in both kinds of mustard, the lemon juice for the sauce and the dill and season with salt and pepper. Do not let the sauce boil after this, or the mustard will turn bitter.

6. 6

   Turn the pieces of fish in the plain flour and knock off the excess. Heat the clarified butter in a second pan and fry the pieces for about three minutes on each side, until the flesh is white and opaque and separates into flakes.

7. 7

   Put the fried potatoes onto warmed plates, set the fish on top and pour the mustard sauce over it.