John Myers
Ingredients for 4 servings:
- 600 g fish fillet(s) (pike-perch fillet)
- 2 potatoes
- salt and pepper
- 150 g butter
- 3 tbsp potato starch
- 30 g butter
- 30 ml vegetable oil
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes
Of course, it also works with other fish species
Cut the zander fillet into portion-sized pieces, season with salt and pepper. Peel the potatoes and slice or slice very thinly (if they’re too thick, they’ll stay hard during the zander’s normal cooking time!). Melt 150 grams of butter and stir in the potato starch. The starch-butter will now have a mushy consistency. Dip the potato slices into the potatoes and arrange them on the skin-side down, like roof tiles. The smaller the slices, the better the result. If you want a more sophisticated look, it’s best to carve smaller sticks out of large potatoes before slicing. Return the zander fillets to the refrigerator until the butter has hardened again. Fry them in hot butter with vegetable oil on the potato side until the potatoes are golden brown. The starch holds the potatoes together well. Carefully turn them over and let them cook on the other side until cooked to your desired doneness. I served this on a bed of spinach. Lentils or sauerkraut also go well.
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