Fish and Potato Skillet

In a saucepan, boil fish stock, beef stock and cream and reduce by half. Stir in mustard and season with salt and pepper.

Cook potatoes and set aside to cool. Peel potatoes and cut into slices.

In an oven-proof skillet, heat 2 tablespoons of oil and butter and fry potatoes. Peel onion and cut into slices and add to pan and sauté with potatoes.

Rinse fish and pat dry and cut into approximately 3 x 3 cm (approximately 1 x 1 inch) cubes. Dust fish pieces with flour, In a saucepan, heat 2 tablespoons hot oil and fry fish until crispy. Add fish to potato and onion skillet. Pour mustard sauce over fish, potato and onion and cook under preheated broiler for about 8 minutes or until golden brown, watching carefully.