For ➋400 g potatoes
2 cod fillets (140 g each), raw
2 tbs fresh lime juice (or lemon)
2 ts Dijon mustard
1 medium cucumber
40 g ham, raw or smoked
1 ts oil
10x cl miso (or vegetable) stock
(100 g cream cheese, light)*
1 bunch of dill, chopped
Wash the potatoes and cook (with their skins on*) for 20 m until tender. (Or cook without peel*).
Rinse the cod fillets, pat dry, sprinkle with salt and drizzle with lemon juice. Brush with mustard and leave to soak briefly.
Peel the cucumber, halve lengthwise, remove the seeds and cut into slices.
Cut the ham into strips.
Heat the oil in a pan, fry the ham until crispy and remove from the pan.
Add the cucumber to the pan, deglaze with stock, (stir in the cream cheese*) and season with salt and pepper. Place the cod fillets on the cucumber and cook for 10 m with a lid on the pan.
Drain the potatoes (and peel them*).
Sprinkle the cod and cucumber with dill and serve with the crispy ham and potatoes.
