Saint Pierre with Potatoes
Saint Pierre with potatoes is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g violet potatoes (Vitelotte)
- Sea salt
- 8 spring onions
- 5 tbsp olive oil
- Pepper (freshly ground)
- 150 ml dry white wine
- 200 g thick green beans
- 250 g shiitake mushrooms
- 1 handful queller
- 6 fish fillets (about 750 g)
- 2 tbsp flour
Instructions
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1.
Wash the potatoes thoroughly and cook in salted water for about 30 minutes. Let cool slightly, then cut lengthwise in half.
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2.
Wash, trim, and cut spring onions into ~8 cm pieces. In a hot pan, sauté with 1 tbsp oil until golden brown. Season with salt and pepper, deglaze with wine. Add the beans and steam covered for 3-4 minutes.
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3.
Clean mushrooms and cut smaller if needed. Rinse queller briefly, drain, then cook with potatoes and mushrooms in 2 tbsp oil for 4-5 minutes until golden brown. Season with pepper.
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4.
Rinse fish, pat dry, and split fillets lengthwise into two pieces each. Season with salt and pepper; dust the skin side with flour. In a hot non-stick pan, cook skin side down in remaining oil for 3-4 minutes until golden brown. Flip and finish on low heat for a few more minutes.
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5.
Arrange spring onions, beans, and Vitelotte mushrooms on plates. Top with fish fillets and serve.
