Portion the halibut into suitable pieces. Fry in a hot pan. Cool and glaze with mustard. Cut bacon and mushroom in small pieces and fry brown in a pan. Slice the potatoes and boil tender in lightly salted water.
Let the egg whites coagulate in a hot teflon pan. Cool. Cut the fried egg and the onion into shreds. Arrange ­everything on serving plates.
Sprinkle a dash of oil over and top
with a dash of sour cream.