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Pike-perch on potato, mushroom and vegetables

updated

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Ingredients for 4 servings:

  • 4 large potatoes
  • Salt and pepper, from the mill
  • marjoram
  • 4 fish fillets (pike-perch fillets)
  • 1 lemon(s)
  • 400 g mushrooms, brown
  • 400 g mushrooms (oyster mushrooms), alternatively oyster mushrooms
  • 2 small shallots
  • 2 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the potatoes and boil in salted water for about 10 minutes. Drizzle the zander fillets with freshly squeezed lemon juice and season with salt. Thinly slice the mushrooms and king oyster mushrooms, and dice the shallots. Lightly brown the mushrooms and onions in 1 tablespoon of oil, add the potatoes, and fry for about 10 minutes. Season with salt, pepper, and marjoram. Fry the fish on both sides in the remaining oil. Divide the potato and mushroom mixture among 4 plates, arrange the zander on top, and garnish with marjoram.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pike-perch on potato, mushroom and vegetables

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