Pan‑fried Pike Perch with Porcini Mushrooms

Ingredients

• 2 starchy potatoes
• 200 ml fish stock
• 200 ml heavy cream
• Salt
• Pepper
• a few spritzes lemon juice
• 1 sprig fresh marjoram
• 200 g porcini mushrooms
• 3 tbsp olive oil
• 1 Garlic clove
• 500 g pike perch fillet (skin on)

Instructions

1. 1.

   Peel the potatoes and simmer in a little water until tender. In a saucepan combine fish stock and cream, reduce to half. Drain the potatoes, mash with a potato masher, then stir into the sauce using a wooden spoon. Season with salt, pepper and lemon juice. Strip marjoram leaves from stems and add. Keep warm.

2. 2.

   Clean and slice the porcini mushrooms. Peel the garlic. Rinse the pike perch fillet and pat dry. Heat 1 tbsp olive oil in a pan. Sauté the mushrooms briefly, then squeeze in the garlic. Season with salt and pepper.

3. 3.

   Heat the remaining olive oil. Fry the fish skin side first for 3 minutes, flip and cook another 2–3 minutes. Season with salt and pepper. Quickly stir the sauce with a wooden spoon to combine. Plate everything together.