Fried whitefish

4–6 even-sized whitefish fillets
butter for frying

Remove the bones from the fish with tweezers and make a few cuts in the skin with a sharp knife. Fry in a pan with the skin side down. Do not cook them too much, or else the fish will lose its shape and its taste. Small fillets can be cooked entirely in the pan, but larger ones can be put into a hot oven for a few minutes if necessary. Season with salt.

Dijon sauce
1 dl  whipping cream
1 dl  smetana
1 tbsp  coarse Dijon mustard
Mix the ingredients together and bring to the boil in a saucepan.

Creamed dill potatoes
400 g  floury potatoes
a knob of butter
½ dl  cream
1 dl  milk
salt
chopped dill
some slices of leek

Peel the potatoes and cut them into pieces. Cook them in salted water, then pour the water off and mash them. Heat the cream and milk and melt the knob of butter into it. Add this mixture to the potato, then add the dill and check for salt. Lightly fry the slices of leek in butter and serve with the potato.

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