Hamburg Style Fish with Potatoes
Peel the onion, cut into rings and cook with bay leaves and peppercorns in 1/4 liter (approximately 1 cup) of salted water in a pot.
Place the fish into the boiling liquid, remove from the heat and let sit until cooked.
Peel the potatoes and cut into slices. Dice the bacon. Cut the pickles into cubes.
Heat the clarified butter in a pan and cook the bacon in it until translucent. Add the potato slices and cook until crispy and browned.
Remove the fish from the marinade, mix with the potatoes and fry briefly. Stir together the cream and mustard and fold into the mixture. Stir in the pickles, season with salt and pepper and serve immediately.