Put the chopped fish in a bowl.

Peel and grate the onion finely. You will need 2 tbsp.

Stir the fish with a little salt, pepper, onion and egg. Stir in the flour.

Add the milk a little at a time until the mince has a suitable consistency. Omitted if necessary. some of the milk.

Put the mince in the fridge while you cook the potatoes and vegetables for the dish. When it is ready, you can take the fish mince out of the fridge again, stir in it and start frying the fish meatballs, see pkt. 6.

Heat the fat in a pan. 7. Shape the meatballs with a spoon in your hand. Fry them approx. 5 minutes on each side until light brown.

Turn the oven to 220 degrees.

Rinse and scrub the potatoes. Dab them dry with paper towels.

Cut the potatoes into coarse boats and put them in a frosted plastic bag.

Add oil, a sprinkle of coarse salt, pepper and possibly. lemon juice. Shake the bag until the oil has spread.

Place parchment paper on a baking sheet and spread the potatoes on the paper.

Bake the potato boats in the middle of the oven until golden, approx. 40 minutes.