Pikeperch with Bacon and Thyme Crust and Fried Potatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s) (pikeperch fillets), skin-on, about 10 g each
- 3 teaspoons lemon juice
- 1 shallot (s)
- 80 g pork belly, smoked
- 15 g almond (s), round
- some lemon peel, untreated
- 6 sprigs parsley, smooth
- 1 sprig lemon thyme
- 20 g butter
- 400 g potato (s), waxy
- Caraway seed
- salt
- pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them into jacket potatoes. Peel and cut.
- Heat the oven to 200 ° grill setting.
- Dice the bacon and shallot, leave the bacon in 1 tablespoon of olive oil in the pan, add the shallots and continue to fry until they are golden yellow. Transfer to a bowl and pour the oil back into the pan. This is where the pikeperch will be fried later.
- Pat pikeperch fillets dry, score on the skin side and drizzle with lemon juice. Let it steep for about half an hour.
- Remove 1/3 of the bacon mixture and mix with chopped lemon thyme, chopped parsley, lemon zest, salt, pepper and almonds. Mix with lukewarm butter.
- Fry the fried potatoes in a pan in olive oil until golden brown. Add the caraway seeds, salt and the rest of the bacon mixture. Mix well, continue frying for 2 minutes, remove from fire.
- Heat a pan with the fat-oil mixture, fry the pikeperch on the skin side until crispy, weigh down with a saucepan if necessary. When 1/3 of the fillet is white, turn it over and remove the pan from the heat. Let it steep for about 3 minutes. Place the bacon and thyme crust on the fish and bake the fillets in the oven for about 5 minutes on the second level from the top.
- Arrange the fried potatoes and fish.
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