Roasted whitefish, mashed potatoes with cold smoked salmon and mustard-cream sauce

To serve 4

800g whitefish fillet

for roasting:
30g butter

for moisturing:
½ dl water
½ dl white wine

sauce:

1dl white wine
1dl fish stock
1 ts thyme
1dl cream
½dl mustard(unsweetened)
10 g butter

6. Let wine, water and stock simmer so it reduces by one half
7. Strain
8. Add cream and let simmer for a while
9. Add mustard
10. Add butter

Potatoes:

400g floury potatoes
40g butter
40g cold smoked salmon
dill
7. Boil potatoes
8. puree and add butter
9. add salmon strips into a pan with butter, simmer shortly
10. Add potato puree
11. Add dill
12. Mix

Fish:
7. Add butter to a oven tray
8. Add salt and pepper to fish and put on tray
9. Add little butter on top of the fish
10. Add little water and white wine to the tray
11. Grill in oven till top turns brownish
when ready, garnish with dill