1. Peel the potatoes, cut them into thin slices, parboil them in salted water for 8 minutes and drain.
2. Cut the fish into large cubes, drizzle with lemon juice and season with salt and pepper.
3. Spread half the potatoes in a buttered ovenproof dish, add the fish and top with the remaining potatoes.
4. Whisk the cream with the milk, eggs, mustard and dill and season with salt and pepper.
5. Pour the mixture over the bake and sprinkle with the grated cheese.
6. Bake in a 190 °C oven for about 35 minutes until golden and serve with a fresh salad.
Tip: Frozen fish fillets work too - just thaw them completely and pat them dry, otherwise they release water.
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