Hamburger Pannfisch

Step 1: Heat 3 tbsp of the 4 tbsp vegetable oil in a large frying pan over a medium-high heat. Lay in the 1 ¾ lb waxy potatoes, boiled in their skins and chilled in one layer and fry without stirring for 8 minutes, until golden underneath.

Step 2: Turn the potatoes, add the 1 onion and fry for 8–10 minutes more, turning now and then, until crisp and the onion is soft. Season with the 1 tsp salt and ½ tsp dried marjoram and keep warm in a low oven.

Step 3: For the sauce, melt the ⅔ oz butter in a small pan, stir in the 1 tbsp plain flour and cook for 1 minute. Whisk in the 1 cup fish or vegetable stock and ½ cup single cream and simmer for 5 minutes until it coats a spoon. Stir in both mustards (1 tbsp medium-hot mustard, 1 tbsp wholegrain mustard) and the 2 tbsp chopped dill; do not let it boil again or the mustard turns bitter.

Step 4: Sprinkle the 1 ⅓ lb white fish fillets (cod, saithe or haddock), skinned with 1 tbsp lemon juice, then dust lightly with 3 tbsp plain flour. Wipe the potato pan, heat the remaining 4 tbsp vegetable oil and the ⅔ oz butter over a medium-high heat.

Step 5: Fry the fish for 2–3 minutes a side, until golden and the flesh is opaque all the way through and flakes when pressed. Common mistake: turning the pieces too early; they stick and break until the crust has formed.

Step 6: Arrange the fish on the potatoes and pour the mustard sauce around, not over, so the potatoes stay crisp.