Weller with Potato Crust and Beer Sauce

Ingredients

• 200 g potatoes
• Salt
• 2 tbsp butter
• 1 egg
• pepper (ground)
• nutmeg (freshly grated)','600 g pike fillets (4 pieces)','2 tsp lemon juice','100 g whipping cream','fat (for the baking sheet)','1 shallot','1 garlic clove','300 ml wheat beer','wormwood (optional)','1 bay leaf','1 tsp sugar color','1 tbsp butter

Instructions

1. 1.

   Wash the potatoes, boil unpeeled in salted water for about 30 minutes, drain and let steam dry. Peel the potatoes and press them into a bowl, then allow to cool.

2. 2.

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

3. 3.

   Preheat the oven to 200 °C (conventional); bake at 180 °C fan‑forced. Pour liquid butter into the potato mash, season with salt, pepper, and nutmeg. Separate the egg: stir the yolk into the mash; beat the white with a pinch of salt until half‑set and fold it in.

4. 4.

   Pat the pike fillets dry with kitchen paper, season with lemon juice, salt, and pepper. Spread the potato mixture over each fillet and place them on a greased baking sheet. Bake on the upper rack for about 20 minutes until the mash tops are lightly browned.

5. 5.

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