Summary

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

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Instructions

1. Peel and quarter the potatoes and cook in salted water until soft.
2. Rinse fish, pat dry. Season with salt and pepper and turn in flour. Dice ham and shallots.
3. Heat the butter in a non-stick pan and fry the ham cubes until crispy. Fry the shallots and thyme briefly. Remove.
4. Heat oil in a pan. Fry the fish until crispy for about 4 minutes on each side.
5. 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.
6. Place the fried pikeperch on the mashed potatoes and serve.