Fried Fillet Of Pikeperch with Ham and Potato Mash
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s) (pikeperch)
- salt and pepper
- 2 tablespoon flour
- 1 tablespoon oil
- 500 g potato (s), floury cookin
- 1 pinch (s) nutmeg
- 125 ml milk
- 1 tablespoon butter
- 50 g ham, lean
- 0.5 tablespoon ½ butter
- 1 shallot (s), finely diced
- Thyme, dried
Print Recipe
Pin Recipe Instructions
- Peel and quarter the potatoes and cook in salted water until soft.
- Rinse fish, pat dry. Season with salt and pepper and turn in flour. Dice ham and shallots.
- Heat the butter in a non-stick pan and fry the ham cubes until crispy. Fry the shallots and thyme briefly. Remove.
- Heat oil in a pan. Fry the fish until crispy for about 4 minutes on each side.
- Warm the milk and let the butter melt in it. Drain the potatoes and mash them into a puree with the milk. Fold the ham into the puree. Season with salt and nutmeg.
- Place the fried pikeperch on the mashed potatoes and serve.
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