Helgoland Potato Goulash

For the Helgoland potato goulash, first peel and rinse the potatoes and cut into small cubes. Peel and dice the onion as well, then fry in hot fat until translucent. Add potatoes and sauté briefly, but do not let them take color.

Pour in wine and clear soup, season with cloves, bay leaf, juniper berries and peppercorns and simmer over medium heat for 10 to 15 minutes.

Rinse fish fillet, dry, sprinkle with juice of one lemon and let steep for 10 minutes. Peel cucumber, cut in half lengthwise, remove seeds and dice.

Cut fish fillet into bite-sized cubes, add to potatoes with cucumber and cook for 10 to 15 minutes. Stir in the whipped cream, season the Helgoland potato goulash with salt and freshly ground pepper to taste and sprinkle with the chopped dill.

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