Ingredients
900g potatoes, peeled & cut into
2cm dice
3 tsp coarse grain mustard
2 tsp clear honey
1 tbsp cider vinegar
2 tbsp extra virgin olive oil
200g kale, leaves stripped from stalks & finely chopped sea salt & ground black pepper
2 tbsp chopped fresh dill
1 tbsp plain flour
4 pollack fillets, skin on (or other sustainably caught white fish)
oil for frying
lemon wedges, to serve