Pike-perch fillet on potato and mushroom salad

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 100g bacon
• 400 g chanterelles
• 250 g mushrooms
• 4 zander fillets with skin, approx. 160 g each
• 1 bunch of chives
• 1 onion(s), red
• 8 tbsp rapeseed oil
• 6 tbsp balsamic vinegar, lighter
• 100 ml vegetable broth, hot
• 4 tbsp flour for rolling
• salt and pepper

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 57 minutes

Mushrooms and crispy bacon pieces spice up the potato salad

Wash the potatoes and boil them with their skins in salted water for about 30 minutes, drain, and let cool slightly. Peel and slice. Cut the bacon into small pieces. Place in a cold pan, heat slowly, and fry until crispy. Remove from the pan and drain on kitchen paper. Set the pan and the cooking fat aside. Clean the mushrooms, halving them if necessary. Peel the onion and dice them finely. Finely chop the chives. Add 1 tablespoon of oil to the bacon fat in the pan and heat. Fry the mushrooms, seasoning with salt and pepper. Add the onion and fry briefly. Remove the pan from the heat. Mix together the vinegar, hot stock, and a little salt, then mix with the potatoes and mushrooms. Fold in the chives. Season the salad generously with salt and pepper. Fold in 6-7 tablespoons of oil. Rinse the zander fillets, pat dry, season with salt and pepper, and coat in flour. Heat the remaining oil in a pan. Sear the fish skin-side down for about 5 minutes until crispy, then turn and continue to sear briefly. Remove the pan from the heat and let the fish cook in the hot pan for 2 minutes. Arrange the zander fillets on top of the lukewarm potato and mushroom salad and serve sprinkled with bacon pieces.