Waller with Potato Head and Beer Sauce

Ingredients

• 300 g starchy cooking potatoes
• Salt
• 1 Shallot
• 1 Garlic clove
• 300 ml light wheat beer
• white wormwood (optional)
• 1 small bay leaf
• 1 tsp sugar color
• 2 tbsp liquid butter
• 1 egg
• Pepper (freshly ground)
• fresh grated nutmeg
• 4 pieces wels fillet (150 g each)
• 2 tsp lemon juice
• 100 g whipping cream
• parchment paper
• 1 tbsp butter

Instructions

1. 1.

   Wash the potatoes, cook unpeeled in salted water for about 30 minutes, drain and let steam off. Peel the potatoes and press through a potato masher into a bowl, then allow to cool.

2. 2.

   For the beer foam peel the shallot and garlic. Chop the onion and add it with garlic, beer, wormwood, sugar color, and bay leaf to a pot; bring slowly to a boil and reduce by half over medium heat.

3. 3.

   Preheat the oven to 200 °C (400 °F) fan‑forced.

4. 4.

   Pour liquid butter into the mashed potatoes. Season the mixture with salt, pepper, and nutmeg. Separate the egg; whisk the yolk into the mash. Beat the egg white with a pinch of salt until semi‑firm and fold it into the potato mixture.

5. 5.

   Pat the wels fillets dry with kitchen paper, season with lemon juice, salt, and pepper, and place on a baking sheet lined with parchment. Spread the potato mixture over the fish fillets. Bake in the oven on the upper rack for about 20 minutes until the mash tops are lightly browned.

6. 6.

   Meanwhile strain the beer residue through a fine sieve, catch the liquid, and gently squeeze out any remaining solids. Add cream to the liquid and reduce slightly. Season with salt and pepper. Cut butter into pieces and mix in with an immersion blender.

7. 7.

   Serve the wels fillets immediately with the beer sauce on the side.