Pan‑fried Wels Fillet with Potatoes and Carrots

Ingredients

• 600 g wels fillet (pre‑cooked, with skin)
• 600 g cooked potatoes
• 2 carrots
• 2 shallots
• 2 tbsp Vegetable oil
• Salt
• Pepper (freshly ground)
• 2 tbsp freshly chopped parsley
• 2 tbsp butter
• 1 tsp peppercorns
• 1 tsp juniper berries
• parsley (for garnish)

Instructions

1. 1.

   Wash the wels fillet, pat dry and slice into strips. Peel, wash, and thinly slice the potatoes and carrots. Trim the shallots and cut them into strips.

2. 2.

   Heat oil in a non‑stick skillet over medium heat and fry the potato and carrot slices for about 10 minutes, turning occasionally until golden brown. Season with salt, pepper, and add parsley. In another pan, sauté the shallots in hot butter. Add the peppercorns and juniper berries, then place the wels fillet skin‑side down into the skillet. Fry until golden brown, carefully flip and cook through. Season again and serve atop the potatoes and carrots, garnished with parsley leaves.