Sailéad Cúcamar Filléad Pikeperch Prátaí Friochta

Let the frozen fish slowly thaw (not necessary for fresh fish). Wash the potatoes, cook them with salt and caraway seeds until cooked. Drain, evaporate and let cool. Slice the cucumber, mix with a good pinch of salt and sugar, let the liquid steep, then put in a sieve and drain.

Prepare a marinade with the cream, oil, dill, salt and pepper and mix with the cucumber. Let something go through. Peel the potatoes, cut them into slices, fry them on both sides in a little fat over a medium heat until crispy. At the end of the roasting time, mix in the finely diced shallot, cook briefly, then season with salt and marjoram.

Wash the fish fillet, pat dry. Press with the skin side in a little flour, then knock off thoroughly. Fry the skin side in clarified butter for approx. 10 minutes over medium heat, adding salt and pepper to the meat side. Briefly sear the meat side in between. Squirt some lemon juice into the pan, then some butter. Pour the lemon butter over the fish.

Arrange the ingredients in the classic way (main ingredient in the front, vegetables at the top right, other side dishes at the top left) and serve.