rinse the potatoes and carrots thoroughly with a vegetable brush under cold running water. Halve or quarter the potatoes lengthwise, depending on their size. Cut carrots diagonally into pieces. Cut celery and leek or onions (including greenery) into narrow strips.
Fry bacon in a wide frying pan with a lid. Remove and drain on kitchen roll. Steam potatoes and vegetables in remaining bacon fat (only a little is needed – perhaps dab with paper), turning, until they take on a slight color. Extinguish with fish stock, cook at low temperature until half done. Add milk and cream. Add bay leaf and a sprig of tarragon, simmer over low heat until potatoes are just tender.
Run your index finger over the fish to detect any forgotten bones. Remove them with tweezers. Then cut the fish into strips or cubes about two centimeters wide, season. Place side by side in the slightly boiling goulash form, cover and turn off the stove top. Allow to simmer for five to ten minutes until the fish is cooked through. Season goulash as needed.
Arrange fish goulash in soup plates. Sprinkle with finely chopped tarragon, if desired. Serve with baguette.
Tips Instead of potatoes add about 300 grams of corn kernels, fresh or well drained from the can with the fish.
Replace tarragon with fresh thyme or flat-leaf parsley.
Light
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