Pan-Seared Perch Fillet with Sage Mashed Potatoes

Ingredients

• 800 g waxy potatoes
• 2 stalks of wild chard
• 4 perch fillets (about 180 g each)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 1 sprig sage
• 150 ml milk
• 60 g Butter
• 1 tsp balsamic vinegar

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes until tender.

2. 2.

   Rinse the wild chard, shake off excess water, and pluck the leaves. Roughly chop a few leaves.

3. 3.

   Rinse the perch fillets and make 3-4 shallow slits on the skin side of each. Season with salt and pepper, then sear in 2 tbsp hot oil in a non-stick pan, skin side down, for 5-6 minutes until golden brown. Flip, add the chard and remaining butter, and cook over low heat for another 2-3 minutes to finish.

4. 4.

   Rinse the sage sprig, pat dry, pluck the leaves, and slice them into fine strips. Bring milk to a boil with the sage strips. Peel the cooked potatoes, press through a potato masher or ricer, and let steam off excess moisture. Stir in the milk and 2 tbsp butter, seasoning with salt to taste.

5. 5.

   Plate the perch fillets with a generous spoonful of the sage mash beside them, drizzle with balsamic vinegar, and serve immediately.