Pike-Perch on Potato Purée with Lemon-Caper Butter
Zander on potato purée with lemon-caper butter is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g starchy potatoes
- 40 g Butter
- 200 ml hot milk
- Salt
- nutmeg
- 60 g walnut halves
- 8 pike-perch fillets (about 80 g each)
- black pepper (freshly ground)
- 2 tbsp flour
- 3 tbsp vegetable oil
- 1 untreated lemon
- 60 g Butter
- 2 tbsp capers
- dill sprigs (for garnish)
Instructions
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1.
Wash the potatoes and steam them for about 30 minutes. Peel, press through a potato masher, and let steam off. While stirring, add butter and hot milk until a creamy purée forms. Season with salt and nutmeg.
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2.
Toast the walnuts in a dry pan until fragrant, then remove immediately.
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3.
Rinse the pike-perch fillets, pat dry, and season with salt and pepper. Dust the skin side with flour and fry it skin-side down in hot oil for 3-4 minutes until golden brown. Flip, remove from heat, and let finish cooking.
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4.
Wash the lemon hot, dry, grate the zest, and squeeze out the juice.
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5.
Melt butter in a small saucepan. Add the zest, 1-2 tbsp of juice, and capers; heat until warm. Season with salt and pepper.
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6.
Spread the purée on plates, place the fish on top, drizzle with the caper butter, and garnish with dill sprigs and walnuts.
