Recipe “Fish fillet in potato crust with apple and leek” | – Guide

Ingredients for fish:

Peel the potatoes and cut into thin slices. Salt the potato chips and place in a kitchen towel. Roll up the cloth tightly and squeeze the liquid out of the potatoes. Pick and chop rosemary sprigs, alternatively use fresh thyme leaves. Mix the potato mixture with rosemary or thyme and potato starch.

Wash the fish fillets (e.g. char, salmon trout, hake, cod), dry and remove the remaining bones. Salt 5 minutes before cooking. This makes the meat a little firmer. Place a layer of potato mixture about 0.5 cm thick on the work surface. Place the fish fillet on top and cover with the potato mixture. Also cover the edges with potatoes. Press down into the potato mixture.

Heat olive oil in a pan and fry the fish pieces. Lower the heat and slowly cook the fish until golden brown. This can take about 8-10 minutes. If the heat is too high, the potato coating will become too dark and bitter.

Vegetable Ingredients:

Clean the leek well and cut it into rings. Core the apples, peel and cut into eighths. Peel and chop ginger. Heat olive oil in a pan and fry the leeks until they turn colourless. Add the ginger and apples, mix everything together and simmer over moderate heat until the leeks are cooked but still slightly al dente. Season with salt and apple balm, season with honey or maple syrup. Wash and dry the herbs (chives, cherry, parsley, dill) and cut into leaves or coarsely. Marinate with a little vinegar and oil.

Arrange the potato and fish packages with the leeks on the plates. Sprinkle generously with freshly grated horseradish and garnish with fresh herbs.

Eat better! | broadcast date | 26.12.2021

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