<p><span style="font-family: &quot;Albert Sans&quot;; font-size: 18px;">Cook the poached cod fillets, shredding them coarsely, and add the dill.</span></p><p><span style="font-family: &quot;Albert Sans&quot;; font-size: 18px;">&nbsp;Peel and cook the potatoes in a perforated GN container.&nbsp;</span></p><p><span style="font-family: &quot;Albert Sans&quot;; font-size: 18px;">Mash the potatoes and gradually add the butter, cream, and hot milk to obtain a smooth purée.</span></p><p><span style="font-family: &quot;Albert Sans&quot;; font-size: 18px;">Butter a dish and evenly place the shredded fish with dill at the bottom, completely covering it with the potato purée.&nbsp;</span></p><p><span style="font-family: &quot;Albert Sans&quot;; font-size: 18px;">Sprinkle with grated Emmental cheese and place in the oven.&nbsp;</span></p><p><span style="font-family: &quot;Albert Sans&quot;; font-size: 18px;"><br></span><span style="font-family: &quot;Albert Sans&quot;; font-size: 18px;"></span></p>