Pike Perch with Potatoes

Ingredients

• 400 g waxy potatoes
• 2 carrots
• 2 parsley roots
• Salt
• 600 g pike perch fillet
• Pepper
• 4 tbsp olive oil
• 2 Garlic cloves
• 4 sprigs thyme
• 120 ml hot milk
• 40 g Butter
• nutmeg

Instructions

1. 1.

   Peel, wash and simmer the potatoes, carrots and parsley roots in salted water for about 30 minutes.

2. 2.

   Rinse the pike perch, pat dry and cut into four roughly equal portions. Score the skin lightly and season all sides with salt and pepper. Place skin-side down in a hot, greased pan with oil and brown on gentle heat for about 5 minutes. Press the garlic and add thyme after about 2 minutes. Baste the fish occasionally with oil, flip, remove from heat and let rest for a few more minutes.

3. 3.

   Drain the vegetables, mash finely with a potato masher and steam them briefly. Stir in milk and butter until a creamy purée forms. Season with salt and nutmeg.

4. 4.

   Spread the purée on plates, place the pike perch on top and drizzle with the pan oil before serving.