Pike-Perch Nuggets in Dill Potato Dough on Carrot Raw Dish

Ingredients

• 600 g Carrots
• juice of one lemon
• 3 tbsp oil
• Salt
• Pepper
• 60 g pumpkin seeds
• 250 g potatoes (starchy cooking)
• Salt
• 1 bunch dill
• 3 eggs (size M)
• 125 ml white wine
• 100 g horseradish (from the jar)
• 600 g pike-perch fillet
• frying oil

Instructions

1. 1.

   Peel carrots and cut into strips. Mix lemon juice with oil, salt and pepper. Combine with carrots. Roast pumpkin seeds in a pan without fat. Add to carrots shortly before serving.

2. 2.

   Wash potatoes and boil in salted water for 20-25 minutes. Drain, let cool briefly and peel. Pass potatoes through a potato press and allow to cool.

3. 3.

   Rinse dill, shake dry and finely chop. Separate eggs. Beat egg whites until stiff peaks form. Whisk yolks with wine. Then mix with 100 g flour, the pressed potatoes, dill and horseradish. Season with salt and pepper. Fold in the beaten egg whites.

4. 4.

   Cut pike-perch fillet into bite-sized pieces and season with salt and pepper. First coat pieces in remaining flour, then in potato dough. Heat frying oil and fry nuggets in batches until golden brown. Drain on kitchen paper. Serve together with carrot raw dish.