Pangasius with cucumber and tomato salsa and celery and mashed potatoes

Ingredients for 4 servings:

• 4 pangasius fillets (150 g each)
• 1 lemon(s)
• 3 tbsp flour
• 2 tbsp rapeseed oil
• 2 m.-tall vine tomatoes
• ½ cucumber(s)
• 1 small onion(s)
• ½ bunch of dill
• 800 g celeriac
• 400 g potatoes, floury
• 200 ml milk
• some white pepper, ground
• some pepper, mixed, from the mill
• some salt
• some nutmeg, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the onion, trim the tomatoes and cucumber, and dice everything finely. Finely chop the dill and squeeze the lemon. Mix the onions, tomatoes, and cucumber with the dill and season with a little lemon juice, a pinch of salt, and a few grinds of freshly ground pepper. Peel and wash the celeriac and potatoes, cut into cubes, and cook in boiling, lightly salted water for about 15 minutes until soft. Drain, return to the pot, pour in the hot milk, and mash to a puree. Season with a pinch of salt, white pepper, and some freshly grated nutmeg. Rinse the pangasius fillets with cold water, pat dry, and season on both sides with a pinch of lemon juice, salt, and a few grinds of freshly ground pepper. Then coat in a little flour. Heat the rapeseed oil in a pan and fry the fish fillets for about 2 to 3 minutes on each side. Serve pangasius fillets with celery and potato puree and cucumber and tomato salsa on plates.