John Myers
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Fried Victoria Perch, Hash Browns, Freshly Harvested Vegetables
The perfect fried victoria perch, hash browns, freshly harvested vegetables recipe with a picture and simple step-by-step instructions.
Fried Victoria Perch
- 1 kg Victoria perch
- 1 tbsp Flour
- 1 pinch Salt and pepper
- 3 tbsp Edible flowers
- 1 tbsp Clarified butter
Hash browns
- 6 piece Potatoes
- 2 piece Eggs
- 100 ml Crème fraîche with herbs
- 1 bunch Arugula
- 1 piece Spring onion
- 2 tbsp Grated Parmesan
- 3 tsp Salt
- 1 tsp Pepper
- 1 shot Olive oil
Freshly harvested vegetables
- 5 piece Carrots
- 500 g Sugar snap
- 2 tbsp Butter
- 2 tbsp Sugar brown
- 1 shot Natural mineral water
- 1 pinch Salt
Wine foam sauce
- 2 piece Shallots
- 2 piece Garlic cloves
- 40 g Butter
- 150 ml White wine
- 200 ml Fish stock
- 100 ml Double cream
- 1 pinch Salt
- 1 pinch Chilli (cayenne pepper)
- 1 tbsp Butter
- 120 g Whipped cream
Victoria perch
- Debone the Victoria perch and divide into equal portions. Salt, pepper and flour the fillets.
- Heat the butter lard in the pan. Put the fillets in the hot pan and let them brown. Meanwhile sprinkle with flowers. Turn the fillets as soon as they brown and season again.
Hash browns
- For the rösti, peel, grate and squeeze the potatoes. Add the eggs and stir in the crème fraîche.
- Finely chop the rocket and mix in, cut the spring onion into fine rings and stir in, add the Parmesan and season with salt, pepper and olive oil.
- Form small round hash browns with your hands and place on a baking sheet lined with baking paper. Preheat the oven to 200 ° C and bake the hash browns on the middle rack for about 30–40 minutes.
vegetables
- For the vegetables, peel the carrots and cut into fine strips with the snow peas. Heat the butter in a saucepan, add the sugar and let it caramelize slightly. Add the vegetables, season with salt, pour in some mineral water and cook covered for 2 minutes.
Wine foam sauce
- For the frothy wine sauce, peel and finely dice the shallots and garlic. Melt the butter in a saucepan and sauté the shallots and garlic in it. Pour in the wine and let it boil down halfway.
- Add fish stock and double cream and reduce until creamy. Season to taste with salt and cayenne pepper. Put the sauce in a mixer with a glass attachment and puree it finely. Then strain the sauce through a sieve.
- Before serving, pour the sauce back into the saucepan and bring to the boil. Then put the sauce back in the mixer, add 1 piece of cold butter and 120 g of whipped cream and mix up with the magic wand.
Serving
- To serve, place the vegetable julienne on the plate, place the fish on it, place three rösti next to it in a fan shape and put the sauce in a small bowl on the plate. Garnish with carrots cut into flowers, individual sugar peas and chilli threads.
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