Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In a pot reduce the fish stock to half. Peel and grate the ginger. Add ginger and cream to the stock, simmer for another 5 minutes, season with salt and pepper
Wash the rosemary and shake dry. Remove the needles. Drain potatoes. Heat 2 tablespoons of oil in a frying pan. Fry the potatoes for 5-8 minutes. Add the rosemary needles about 2 minutes before the end of the cooking time. Season with salt. Cut fish fillet into 4 pieces, season with salt and lemon juice and turn in flour. Tap off excess flour. Heat 2 tablespoons of oil in a frying pan. Fry the fish for 4-5 minutes while turning
Foam up the ginger cream with a hand blender, season with salt and pepper. Arrange fish and potatoes on plates. Add cream sauce and garnish with coloured pepper