Char on rocket, tomato and chanterelle salad with potato cakes

Ingredients for 2 servings:

• 2 fish fillets, fresh char with skin
• 1 tbsp parsley, coarsely chopped
• 1 tbsp dill, coarsely chopped
• 1 tbsp coriander greens, coarsely chopped
• 1 n. B. salt and pepper
• 1 tbsp lemon juice
• 2 tbsp butter, for frying the fillets
• 200 g chanterelles, fresh
• 2 tbsp butter, for frying the mushrooms
• 100 g arugula
• 1 bunch of spring onions
• 6 cherry tomatoes
• 2 tbsp pumpkin seed oil
• 2 tbsp vinegar (raspberry vinegar)
• 1 tsp sugar
• 1 pinch of salt
• 300 g potatoes
• ½ small onion(s)
• 1 egg(s)
• 1 tsp potato starch
• e.g. salt and pepper
• 3 tbsp clarified butter

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Season the meat side of the char fillets with pepper, salt, and lemon juice. Mix together the roughly chopped parsley, dill, and coriander leaves and press them into the meat side. The fillets can be marinated for 1-2 hours before use and should be wrapped in cling film and stored in the refrigerator. Now for the chanterelles. Clean them dry and sear them in butter. Then braise them for about 10 minutes and season with salt and pepper. Once the chanterelles are ready, set them aside until ready to serve. Now cut the arugula into bite-sized pieces and quarter the tomatoes. Make a vinaigrette from the pumpkin seed oil, raspberry vinegar, sugar, and finely chopped spring onions and toss it with the arugula and tomato pieces. Next, grate the potatoes and squeeze them dry in a linen cloth. Mix the potato mixture, finely chopped onion, egg, potato starch, pepper, and salt to make a hearty potato pancake batter. Shape the potato cakes (approx. 1cm thick) into a round baking dish and fry in clarified butter until golden brown and crispy. At the same time, heat a second pan and add the butter to fry the char fillets. Fry the char fillets skin-side down for just 2-3 minutes! The flesh side of the fillets is wonderfully marinated by the lemon juice and herbs and requires no maintenance. Serve as follows: arrange the tomato and rocket salad in a nest, add the lukewarm chanterelles to the nest, place the char fillet raw (with herbs) side up next to the salad, and add two potato cakes.