Butter fried whitefish fillets, parmesan spiced potato cakes and cream sauce with lemon

2 fillets of whitefish (Coregonus lavaretus), deboned and descaled

a few potatoes
juice of a 1/2 lemon
some white wine
1 dl cream
butter

Some sallad of your choice

Make sure that the fillets have the skin on! In my opinion it is the
tastiest part after having been fried in butter. What isn´t?

Cut the fillets to nice portion pieces. The rest can be slightly salted to be eaten later the same way as gravlax.

Pour some white wine and half of the lemon juice into a kettle and cook up. Follow up with cream and let it all simmer slowly into a nice consistency sauce. Give it a final touch with some salt and pepper.

Peel and grate the potatoes and mix with some grated parmesan.
Form into small cake shaped thin piles and fry with butter in a pan.

As the potato cakes star to be ready, take another frying pan and throw in a nice amout of butter. Salt and pepper the fish on both sides. As the butter in the pan is silent and nutty brown, put the fish pieces with the skin side down into the pan. Fry until th inside temperature is around 45 degrees centigrade. In fact, you can also trust your eyes as you can the whiteness slowly rise up onto the top of the fish. When it is almost there, it´s done.

Gather it all on plates. The potato cake in the middle topped with the fish, with the nice brown skin up. Pour the sauce around the portion and sprinkle the rest of the lemon juice on the portions. Enjoy with some dry white wine.

What about the sallad? Either you skipped it or you made it somehow...