Cook the potatoes in salted water until they are cooked but firm.
Finely chop the leeks and cook in the stock for 8 minutes.
Drizzle the lemon juice over the fish, season with salt and fry in hot oil for about 4 minutes.
Mix the herbs and mustard, spread over the fish and cook for another 2 minutes.
Stir the cream cheese in the leek stock and season to taste with salt and pepper.
Serve with the fish and potatoes.
Enjoy your meal!
Energy: approx. 1260 kJ, 300 kcal
Protein: 21 g
Fat: 16 g
Carbohydrate: 17 g