Make potatoes with skin al dente cool and peel. Rinse citrus fruits, grate peel, squeeze. Coarsely chop tarragon. Fry fish in oil 1 side each for 3-4 min. Salt, sprinkle each with 1 tsp lime juice and juice of one lemon, cover with aluminum foil and keep warm. Heat oil 2 in frying pan, roast potatoes in it for 6-8 min. Add butter, foam up, sprinkle in citrus zest and tarragon and extinguish with 1 tsp lime and juice of one lemon each. Toss potatoes in it, season with salt, season with pepper. Serve with hollandaise sauce with the fish.
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