Summary

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

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Instructions

1. Wash the potatoes and cook them into jacket potatoes. Peel and cut.
2. Heat the oven to 200 ° grill setting.
3. 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.
4. Pat pikeperch fillets dry, score on the skin side and drizzle with lemon juice. Let it steep for about half an hour.
5. 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.
6. 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.
7. 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.
8. Arrange the fried potatoes and fish.