Pan-Fried Cod With Potatoes And Mustard Sauce

1. 1

   Cook the potatoes in boiling salted water for 20 mins. Drain, rinse with cold water and slice.

2. 2

   Meanwhile, to make the cucumber salad, mix the dill, sugar and 4 tbsp lemon juice in a bowl. Add the cucumber and toss.

3. 3

   To make the sauce, melt the butter in a saucepan and cook half the onion until softened. Add 1/3 cup flour and saute for 2 mins. Add the stock and cream, stirring constantly, and bring to a boil. Simmer over low heat for 5 mins. Stir in the mustard and 1 tbsp lemon juice and season with salt and black pepper.

4. 4

   Heat 1 tbsp oil in a frying pan and fry the bacon until crisp. Remove and drain on paper towels. Add 2 tbsp oil to the pan and fry the potatoes for 8 mins. Add the remaining onion and cook for 3 mins. Season with salt and black pepper and stir in the bacon.

5. 5

   Sprinkle the fish pieces with salt. Place the remaining flour on a plate and roll the fish in it. Tap away any excess. Heat 3 tbsp oil and brown the fish for 3-4 mins, turning once. Arrange on plates with the potatoes and top with the sauce. Serve with the cucumber salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.