– Cut the potatoes in ¼ inch (0.5 cm) slices
– Sauce: fry the flour in 3 tbsp margarine for 5-7 minutes without color change. Cool and stir in the bouillon. Boil for 10-15 minutes thoroughly.
– Sprinkle the fish slices with the salt and pepper, incise the skin
– Pour some white sauce into a margarine smeared frying pan, place the fish slice in the middle and put the potato mash around the fish using a confectionery bag. Dress with the sauce, sprinkle with the ground cheese, butter and bake over 340oF (170oC) until golden brown. Check the readiness with a fork — it should easily pierce the flesh
– Serve in the same frying pan putting it on a plate, decorate
