Pike Perch with Field Salad Sauce

Ingredients

• 1 Shallot
• 100 g waxy potatoes
• 1 handful of field salad
• 2 tbsp butter
• 250 ml vegetable broth
• 1 bay leaf
• 3 peppercorns
• 75 ml heavy cream
• Salt
• Pepper (freshly ground)
• 150 g starchy potatoes
• Salt
• 2 tbsp plant oil
• 800 g pre-cooked pike perch fillet (skin removed)
• Salt
• Pepper (freshly ground)
• 1 tbsp flour
• 2 tbsp plant oil
• field salad (for garnish)

Instructions

1. 1.

   For the sauce, peel and finely dice the shallot. Peel and cube the potatoes. Wash, trim, and drain the field salad well. Sauté the shallot with the potatoes briefly in 1 tbsp hot butter. Add the broth, bay leaf, and peppercorns, and simmer gently for about 15 minutes.

2. 2.

   For the garnish, peel and dice the potatoes into small cubes. Blanch in salted water for 1-2 minutes. Shock in ice water and pat dry. Fry in hot oil for 2-3 minutes until crisp golden brown. Season with salt and drain on paper towels.

3. 3.

   Rinse the fish and pat dry. Cut into eight roughly equal pieces, season with salt and pepper. Dust with flour and fry in hot oil in a non-stick pan, browning both sides for 4-5 minutes.

4. 4.

   Remove the bay leaf and peppercorns from the sauce and puree finely. Add the cream, bring to a boil, then remove from heat. Stir in the remaining butter and field salad, and blend into a smooth sauce. Season with salt and pepper.

5. 5.

   Spread the sauce on deep plates, place the pike perch on top, and sprinkle with potato cubes. Garnish with field salad and serve.