Peel and boil the potatoes until soft in salted water. Cook the cod in lightly salted water for about 5 minutes. Cut the bacon without extra fat,until it has become crispy. Drain on folded paper towels. Boil the peas in lightly salted water according to package instructions. Let the peas drain. Mix them with a mixer and stir in light créme fraiche. Season with 1/2 teaspoon salt and pinch of ground white pepper. Serve the cod with bacon sprinkled over, potato,pea purée,cooked carrot strips and hard bread. Tip: Replace light créme fraiche to a soy-based cream cheese if you are lactose intolerant.