Cauliflower stew with bacon and crispy fish burger

Peel the potatoes, cut into equal pieces and boil in a large pan of water with salt if necessary in 20 min. Add the cauliflower for the last 6 minutes.

Heat the oil in a frying pan and fry the bacon strips in 3 min. Until crispy.

Take the bacon strips out of the pan with a slotted spoon and drain on kitchen paper.

Add the oil to the remaining shortening and bake the cod burgers in brown and crispy 8-10 minutes. Turn halfway.

Heat the milk in a saucepan. Drain the potatoes with cauliflower and crush coarsely with a puree masher. Mix in the milk, mustard, dill and bacon strips.

Divide the stew over the plates and serve with a cod burger.