Pike-perch fillet in a horseradish and dill crust with potato and olive tartlets and beetroot sauce

Ingredients for 4 servings:

• 4 fish fillets (pike-perch) 160 g each
• Salt
• 60 g white bread, grated
• 20 g dill, chopped
• 20 g horseradish
• 50 g butter
• 200 ml white wine
• 500 g potatoes, cooked and mashed
• 30 ml olive oil
• 80 g olives (calamatio olives), diced
• Salt
• 20 g onion(s), diced
• 10 g garlic, chopped
• 50 ml vegetable stock
• 50 ml cream
• 80 g beetroot, cooked and peeled
• Salt
• Honey
• coriander
• Vinegar (apple cider vinegar)
• Nutmeg – Flower (Mace)
• Thyme

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Season the fish fillets and dip them bone-side down in melted butter. Combine the white bread, dill, and horseradish, then cover the buttered side with the mixture. Place the fillets in a buttered dish, drizzle with the remaining butter, and pour in the white wine. Bake in a preheated oven at 180°C until the white bread mixture is golden brown. For the potato tarts, mix the mashed potatoes with the olive oil. Heat through and toss with the diced olives and thyme. Pour the seasoned mash into a round dish and turn out onto a serving plate (I always use a coffee cup and line it with foil, so the mash is easier to scoop out). For the sauce, sauté the onion and garlic, pour in the stock and cream, and reduce by half. Now mix together with the beets, then strain and season with salt, honey, coriander, vinegar, mace, and thyme, if desired. Place the fish fillets on the plates with the potato tarts and serve with the sauce. Tip: When arranging the fish fillets on the plates, you can draw lines or circles in the sauce with warmed crème fraîche to create a pattern—it looks even more attractive.