Pollock fillet and lemon potatoes

Cut the potatoes into pieces and cook them in water with salt in 20 minutes until done. Meanwhile, cook the broccoli in approx. 5 min. Until al dente.

Dab the fish fillets dry with kitchen paper and sprinkle with salt and pepper. Heat 2 tbsp oil in a frying pan and fry the fish in 4-6 min. Light brown and just done. Turn between times. Meanwhile, mix the remaining oil with the lemon juice and pepper and salt to taste until a dressing.

Take the fish out of the pan. Pour 75 ml of water into the pan and stir the cakes. Add the crème fraîche and heat over low heat, add 1-2 tbsp water extra if the sauce is too thick. Season with salt and pepper.

Drizzle the potatoes with the lemon dressing. Divide the fish over 4 plates and serve with the cream sauce, the broccoli and the lemon potatoes.