Tilapia Fillet with Chervil Walnut Crust and Arugula Potato Salad

Ingredients

• 600 g Potatoes
• Salt
• 200 g thick beans (frozen)
• 1 Red Onion
• 1 tbsp butter
• 150 ml hot vegetable broth
• 4 tbsp brandy vinegar
• Pepper (freshly ground)
• a pinch sugar
• a handful arugula
• 2 tbsp chervil
• 4 tilapia fillets (about 180 g each)
• 6 tbsp Olive oil
• 2 slices toast bread
• 100 g walnut kernels (peeled)
• 2 tbsp butter
• chervil for garnish

Instructions

1. 1.

   Wash the potatoes and cook them in salted water for about 30 minutes. Drain, let cool slightly, peel, slice into rounds and place in a bowl. Boil the beans in salted water for 1–2 minutes and drain. Peel the onion, halve it and cut into strips. Melt butter and sauté the onion until translucent; add to the potatoes. Pour the broth over the potatoes, add vinegar, and season with salt, pepper, and sugar. Wash, trim, and tear the arugula small.

2. 2.

   Preheat the oven to 180 °C (fan).

3. 3.

   Wash the fish, pat dry, and season with salt and pepper. Drizzle both sides with 2 tbsp of remaining oil and place on a baking tray lined with parchment paper. Dice the toast bread. Chop the walnuts and mix them with the toasted bread and melted butter. Spread this mixture over the fillets and bake in the oven for about 10 minutes until golden brown.

4. 4.

   Mix the remaining oil, arugula, and chervil into the salad and adjust seasoning. Plate the fish on top of the salad and garnish with chervil.