Pikeperch Fillet with Mashed Celery, Fried Potatoes and Dill Horseradish Sauce

5 from 7 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 62 kcal


For the celery mash:

  • 400 g Celery bulb
  • 2 Pc. Floury potatoes
  • 100 ml Cream
  • Nutmeg
  • Salt and pepper

For the fried potatoes:

  • 1 Pc. Puff pastry roll
  • 4 Pc. Potatoes
  • 1 packet Bacon
  • 1 Pc. Red onions
  • Salt and pepper
  • Dill
  • Horseradish
  • 200 ml Fish stock
  • 100 ml Cream
  • Butter
  • Flour


Celery mash

  • Boil the celery and potatoes, drain and season with salt, pepper and nutmeg. Slowly pour in the cream and mash everything together until the desired consistency is achieved.

fried potatoes

  • Roll out the puff pastry and cut lengthways into six strips of the same size. Cover the strips one after the other with the thinly sliced ​​potatoes (half of which must look over the edge of the puff pastry) Place a strip of bacon and onion cut into narrow strips on top. Fold down the lower edge of the puff pastry and roll it up like a flower from the narrow edge. Place the roasted rose potatoes in a greased muffin tin.


  • Melt the butter, pour in the flour until you sweat and pour the fish stock on top. Stir vigorously until the desired consistency is achieved. Refine the sauce with cream and season with salt, pepper, dill and horseradish from the glass.

Pikeperch fillet

  • Cut the pikeperch into portions, bread it with fish breading and fry in the hot oil until the skin side is golden yellow. Then cook in the oven for about 20 minutes at 100 degrees (depending on the thickness of the fillet). (Core temperature should be around 65 degrees)


Serving: 100gCalories: 62kcalCarbohydrates: 0.4gProtein: 12.9gFat: 0.9g
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Written by John Myers

Professional Chef with 25 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.

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