John Myers
Pikeperch on Potato and Mushroom Salad
The perfect pikeperch on potato and mushroom salad recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 100 g Bacon slices
- 400 g Fresh chanterelles
- 250 g Mushrooms brown
- 300 g Pikeperch fillet with skin
- 1 Onion red
- 10 tbsp Rapeseed oil
- 6 tbsp Balsamic vinegar
- 100 ml Vegetable broth hot
- 1 bunch Chives fresh
- Salt and pepper
- 4 tbsp Flour
- Wash the potatoes and boil them with their skins in salted water for about 30 minutes, drain, allow to cool a little, peel and cut into slices.
- Cut the bacon into pieces. Place in a cold pan, heat slowly and fry until crispy. Remove from pan and drain on kitchen paper. Set aside the pan with the frying fat.
- Clean the mushrooms, halve if necessary. Peel the onion and cut into large cubes. Cut the chives into fine rolls. Add 1 tablespoon of oil to the bacon fat in the pan and heat. Fry the mushrooms in it, season with salt and pepper. Add the onions and fry briefly. Remove the pan from the heat.
- Mix the vinegar and the hot stock, mix with the potatoes and mushrooms. Fold in the chives and half of the bacon. Season the salad well with salt and pepper.
- Rinse off the pikeperch fillet, pat dry, season with salt and pepper. Halve the fish and turn in the flour. Heat the remaining oil (1-2 tablespoons) in a pan. Fry the pikeperch fillet pieces in it first on the skin side for about 5 minutes, turn, then fry briefly . Remove the pan from the heat. Let the fish simmer in the hot pan for 2 minutes.
- Arrange pikeperch on plates with potato and mushroom salad and serve sprinkled with the remaining bacon.
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