Fried Pike Perch Fillet with Potato and Seed Oil Puree

For the mashed potatoes, put salted water in a pot with mint and caraway seeds.

Add peeled potatoes and cook until soft.

Let steam out a little in the hot oven and press through a potato press. Mix in warm milk and pumpkin seed oil and add salt. If desired, stir in some freshly torn horseradish.Keep warm in a water bath until ready to use.

Portion the pike-perch fillets, season and fry on the skin side in a cast-iron pan in plenty of olive oil until crispy.

As soon as the fillet shimmers glazed, turn it over and finish frying with butter and herbs – basting repeatedly.

Drain pike-perch fillets well.

Place mashed potatoes in the center of hot plates, place pike-perch fillets on top, drizzle with pumpkin seed oil and sprinkle with freshly grated horseradish.

Preparation Tip:

Pumpkin pesto, but also pumpkin blossoms sautéed briefly in butter harmonize perfectly with this pike-perch fillet.

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