Fish Fried with Potatoes

Ingredients: 200g potato, 2 tablespoons vinegar, 1 bay leaf, 50g onion, 320g ocean perch fillet, 2 tablespoons mustard,, 2 teaspoons milk thistle oil, 200g champignons, salt, cracked pepper, peppercorn, and parsley.

Directions: Boil a jacket potato for about 20 minutes. Boil 1 liter of water with vinegar, peppercorn, bay leaf and peeled onion. Keep the fish in this solution for about 20 minutes but do not boil. Cut the peeled potatoes into circles. Dissolve mustard in 125ml of broth. Heat the oil in the frying pan; put potatoes into it, season with salt and pepper and fry for a bit. Remove the bones from the fish, if possible, add it to potatoes. Then pour a mustard solution, add mushrooms (you can use canned ones without marinade). Stir gently, sprinkle with parsley and cook for 10 minutes over low heat until it is ready.