Trilogy of sea fish with potato and cucumber salad

Ingredients for 4 servings:

• 400 g fish fillet(s) (halibut fillet)
• 400 g fish fillet(s) (kingtip fillet)
• 400 g fish fillet(s) (grouper fillet with skin)
• 100 g North Sea crabs
• 4 tbsp olive oil
• 4 tbsp butter
• some flour
• 1,000 g potato(s), waxy
• 1 cucumber(s)
• 250 ml beef broth, strong
• 250 ml vegetable broth, strong
• 4 tbsp Balsamic vinegar bianco
• 3 tbsp oil (walnut oil)
• 60 g ham (herb pancetta)
• 2 shallots
• 2 tsp mustard, hot
• 1 tsp curry (Madras curry)
• ½ bunch of dill
• Sugar
• Pepper, white from the mill
• Salt

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

The fish varieties mentioned above were recommended to me by my fishmonger on my last visit. Then I thought of trying all three at the same time to better determine the flavor differences. Before I move on to the fish, however, I first need to make the potato salad. Boil the potatoes, cut the herbed pancetta into small cubes about 3 mm long, and fry them in a non-stick pan over low heat until lightly browned. (Keep warm) Peel and slice the cucumber. Peel the shallots and cut them into tiny cubes. Remove the thin tags from 5 dill sprigs, chop them finely, and set aside. Bring both stocks to a boil in a saucepan and cook the diced shallots for just under a minute. Pour the stock into a salad bowl and season to taste with mustard, balsamic bianco, curry, sugar, pepper, and salt. Peel the cooked potatoes and, while still hot, cut them into the marinade, then toss to coat. Add the cucumber slices and pancetta cubes to the potatoes with the melted fat and walnut oil and fold in. Finally, fold in the finely chopped dill and let the salad sit for 15 minutes. In the meantime, trim the fish fillets neatly so that all edges are smooth. Cut off the thin ends and treat your dog or cat. Score the skin of the perch fillet several times to prevent the skin from curling inward during frying. Be careful not to damage the meat. Cut the fish into 12 equal-sized pieces. Heat two frying pans and add the olive oil and butter. Dust the fillets skin-side down with a little flour and immediately sear in the hot fat, then reduce the heat slightly. When the edges of the fish lose their translucent appearance and turn white (this takes about 2 minutes, or a little longer depending on the thickness of the pieces), turn the fillets over and turn off the stove. They will now be an appetizing brown on top. After another two minutes, remove from the heat. In pans with a thick base, the residual heat is sufficient to cook the fillets thoroughly, even without contact with the heat immediately after turning. Only now add salt! Arrange the fish pieces in a semicircle on a plate. In the middle go the North Sea crabs—we don’t want to forget them, not only because they taste good, but also because they look better. Top with the potato and cucumber salad and garnish with a sprig of dill. It’s a wonderful taste experience. Halibut: Soft meat with a delicate but somewhat neutral flavor. No bones! Kingfish: Firm meat with a delicate aroma (it’s a bit reminiscent of wolffish). No bones! Grouper: Firm meat, with a stronger flavor. The fillet also contains a few bones. These should be removed with tweezers or flat-nose pliers before frying.