John Myers
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Loach Fillet with Hash Browns and Cream Leek
The perfect loach fillet with hash browns and cream leek recipe with a picture and simple step-by-step instructions.
Fish:
- 500 g Loewe fillet
- 40 g Cream cheese “Tuscany”
- Pepper salt
- 40 g Clarified butter
Rösti hood:
- 300 g Potatoes
- Pepper salt
Leek vegetables:
- 500 g Leeks / leeks
- 200 g Bacon cubes
- 30 g Clarified butter
- 200 ml Vegetable stock
- 100 ml Cream
- 200 g Sour cream
- Pepper salt
Preparation:
- Wash the fish fillet in cold water, dry well, divide into 4 servings, put them ready. Peel the potatoes and keep them briefly in the water. Clean and wash the leek, remove any sand residue and cut into approx. 1 cm wide slices.
Preparation:
- Have two larger pans ready. Put the 40 g for the fish in one and the 15 g clarified butter for the leek in the other. Lightly pepper and salt the fish portions all around and coat the surface thinly with the cream cheese. Roughly grate the potatoes, place in a sieve, drain and then squeeze out a little more. Mix with salt and pepper in a bowl, then cover each fish portion thickly and press the mixture on with the flat of your hand.
- Heat the clarified butter in both pans at the same time. It has to be really hot for the fish. Then, with a spatula and a little zest, pour the fish portions into the hot clarified butter with the rösti side down and the bacon cubes in the other pan. Now reduce the heat on the fish halfway and slowly fry the potato side for approx. 10-15 minutes until crispy, golden brown. At the same time add the leek to the seared bacon, fry it lightly for about 2 minutes, pepper and salt (but use the salt carefully because of the bacon) and deglaze with the vegetable stock. Also turn the heat down halfway here and let the leek simmer gently. It shouldn’t become too soft and should keep its green color if possible. After about 2 minutes of cooking, pour in the cream, reduce the heat a little more, simmer for 6 – 7 minutes, stir in the sour cream after about 4 minutes and heat it again briefly. Then just keep warm. Turn the fish, which is now crispy on the potato side, and fry for another 5 minutes. Everything together takes about 15-20 minutes.
- Before serving, degrease the hash browns with kitchen paper by dabbing them off, then arrange and ……….. let taste … 😉
- Unfortunately, I could only take a few photos because the preparation was so quick and there was hardly any opportunity in between.
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