Summary

Ingredients

• 250 g potatoes, mostly waxy
• 100 g Jerusalem artichoke
• Salt water
• 2 egg yolks
• 80 g butter
• spelled flour or other flour
• 2 Table spoons milk
• Oil for frying
• 1 egg yolk for brushing
• Sea salt and pepper from the mill
• 2 pinches nutmeg
• 200 g baby spinach, fresher
• 3 tablespoon olive oil
• 2 dashes agave syrup
• 200 g fish fillet (s) (Alaska pollock fillets), 100 each, frozen
• 1 dash rapeseed oil for frying
• breadcrumbs
• 1 egg (s)
• 1 shot balsamic vinegar

Print Recipe Pin Recipe

Instructions

1. Peel and cut the potatoes and Jerusalem artichoke. Then cook them together in salted water until they are soft. Press together through a potato press and let cool slightly. Add the 2 egg yolks, the softened butter, salt, pepper and nutmeg, season and mix.
2. Pour a third of the mixture into a piping bag with a nozzle and spray onto a baking tray lined with baking paper. Brush the princess or duchess potatoes lightly with egg yolk and milk and bake in a preheated oven at 200 ° C top / bottom heat (convection: 175 ° C, gas: level 3) for about 10 - 12 minutes.
3. Then add some milk and spelled flour or other flour to the remaining potato mixture. Shape this potato dough into croquettes and roll in breadcrumbs. Heat a sufficient amount of oil in a saucepan and fry the croquettes in it.
4. Season the two fish fillets with salt and pepper, flour them, turn in the beaten egg and then turn again in breadcrumbs. Heat a pan with rapeseed oil and fry the pieces of fish for approx. 3 - 5 minutes on each side until golden.
5. For the vinaigrette, mix approx. 4 tablespoons of olive oil, approx. 4 - 5 tablespoons of white balsamic vinegar, the agave syrup and salt and pepper.
6. Wash the baby spinach or other spinach, place in a bowl and mix with the vinaigrette. Then drape on the plates. Then place the finished fish fillet on top of the spinach and serve the princess potatoes and croquettes on the side.