Pikeperch in Potato Crust

Ingredients

• 1 cucumber
• Salt
• sugar
• 1 Red Onion
• 0.5 bunch dill
• 1 tsp medium-hot mustard
• 1 tbsp champagne vinegar
• Pepper (freshly ground)
• 1 tbsp Olive Oil
• 2 shallots
• 1 lemon
• 1 tbsp butter
• 60 ml white wine
• 2 tbsp Noilly Prat (French vermouth)
• 200 ml chicken broth
• 150 g heavy cream
• 4 tbsp coarse Dijon mustard
• Salt
• Pepper (freshly ground)
• 600 g pikeperch fillet (skinless)
• Salt
• Pepper (freshly ground)
• 1 large starchy potato
• freshly grated nutmeg
• 2 tbsp olive oil
• 2 sprigs Rosemary
• 2 sprigs thyme
• 1 tbsp butter

Instructions

1. 1.

   For the cucumber salad, peel the cucumber and slice it into thin strips with a mandoline until the core appears. Season the strips with a little salt and sugar and let them sit for several minutes. Peel the onion and cut it into fine cubes. Wash and dry the dill, trim the tips and finely chop it. Drain the cucumber water and gently squeeze out excess moisture from the strips. Mix mustard, vinegar, onion cubes, and dill with the cucumbers. Season the salad with salt, pepper, and olive oil.

2. 2.

   For the mustard sauce, peel and cube the shallots. Halve the lemon and squeeze its juice. Heat butter in a pan and sauté the shallots until translucent. Deglaze with wine and Noilly Prat and reduce completely.

3. 3.

   For the pikeperch, wash the fillet, pat it dry, and cut it into four equal pieces. Season with salt and pepper. Peel, wash, and grate the potato finely. Season the grated potato with nutmeg, salt, and pepper. Evenly spread the potato mixture over the fish fillets.

4. 4.

   Heat olive oil in a pan and sear the fish with the potato crust side down for about 5 minutes until the crust is golden brown. Wash and dry rosemary and thyme. Flip the pikeperch and cook for another 3 minutes, adding the herbs and butter to the pan.

5. 5.

   Add broth to the mustard sauce and bring to a boil. Mix in cream and strain through a sieve. Season the sauce with Dijon mustard, a splash of lemon juice, salt, and pepper.

6. 6.

   Plate the cucumber salad on plates and place the seared pikeperch on top. Drizzle the mustard sauce over the fish.