John Myers
Contents
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Ingredients
- 350 g Waxy potatoes
- 1 tbsp Flour
- 1 Egg
- Salt and pepper
- 4 Wild garlic leaves
- 3 tbsp Plant cream
- 120 g Zander with skin
- 2 tbsp Lime juice
- 8 Asparagus tips green
- 2 tsp Chives fresh
- 50 g Crème fraîche with herbs
- 1 Fresh lime
Instructions
- Peel the potatoes and grate finely. Remove the resulting liquid. Cut the wild garlic leaves into strips and cut the chives into small rolls.
- Mix the potatoes, flour, egg, salt, pepper and wild garlic together well. Heat 2 tablespoons of vegetable cream in a pan. Shape the potato mixture into four buffers and fry them on both sides.
- Cut pikeperch into four equal parts, season with salt, pepper and drizzle with lime juice. Wash asparagus and cut off the ends. Heat 1 tablespoon of vegetable cream in a grill pan. First fry the pikeperch on the skin side, then fry the asparagus.
- Spread the bear's garlic potato pancakes with the grilled pikeperch on plates. Serve with some creme fraiche sprinkled with chives and garnished with a lime wedge.
Nutrition
Serving: 100gCalories: 181kcalCarbohydrates: 13gProtein: 2gFat: 13.3g
