Pikeperch with Saffron Butter

Ingredients

• 4 pikeperch fillets (thick pieces with skin, about 180 g each)
• 150 g butter
• 1 tsp saffron powder
• Salt
• Pepper
• 3 tomatoes
• 1 kg potatoes
• 250 ml milk (or cream)
• 80 g Butter
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Peel, wash, and cut the potatoes into small pieces. Boil them in a pot of salted water over medium heat for about 20 minutes until tender. Drain and press hot through a potato masher.

2. 2.

   Heat the milk (or cream) with 80 g butter in a saucepan. Whisk and beat into the mashed potatoes until fluffy. Season with salt, pepper, and nutmeg; keep warm.

3. 3.

   Wash and pat dry the tomatoes. Briefly blanch them in boiling water for a few seconds, peel, quarter, seed, and chop.

4. 4.

   Season the pikeperch with salt and pepper. In a pan, melt butter over low heat. Stir in saffron, add the fish fillets, then place the tomatoes on top. Cover and cook for about 5–6 minutes.

5. 5.

   Arrange the pikeperch with saffron butter and tomatoes on a plate, spoon potato mash over it, and serve.