Pikeperch on Dual Potatoes and Parsley Puree

Ingredients

• 600 g waxy potatoes
• Salt
• 200 ml milk
• 3 tbsp butter
• 1 Shallot
• 1 handful parsley
• Nutmeg (freshly grated)
• 4 pikeperch fillets (about 140 g each)
• 2 tbsp olive oil
• 1 Garlic clove
• 3 sprigs thyme

Instructions

1. 1.

   Peel the potatoes and cook them in salted water for about 30 minutes. Drain, mash with a potato masher, then mix in hot milk and 2–3 tbsp butter to make a smooth puree; set aside half of it.

2. 2.

   Dice the shallot finely. Rinse the parsley, dry by shaking, and chop finely. Sauté the shallot in the remaining butter until translucent, then fold into one portion of the puree along with the parsley. Season both purees with salt and nutmeg to taste.