Pan-Fried Cod With Potatoes And Mustard Sauce - cooking recipe

Ingredients

2 1/4 lbs waxy potatoes, peeled
1 oz fresh dill, finely chopped
2 tsp sugar
5 tbsp lemon juice
2 None cucumbers, peeled and thinly sliced
2 tbsp butter
1 None medium onion, peeled and finely chopped
2/3 cup flour
1 1/4 cups vegetable stock
1/2 cup cream
1 tbsp wholegrain mustard
6 tbsp oil
1/4 lb bacon, finely diced
1 1/4 lbs cod fillet, cut into 12 pieces

Preparation

Cook the potatoes in boiling salted water for 20 mins. Drain, rinse with cold water and slice.
Meanwhile, to make the cucumber salad, mix the dill, sugar and 4 tbsp lemon juice in a bowl. Add the cucumber and toss.
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.
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.
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.