Recipe “Fried perch with potato salad and beans” | – Guide

Ingredients for fish:

Heat the canola oil in a large pan. Fry the perch until golden brown on both sides. Crush the garlic, wash the thyme and dry it. At the end of the cooking time, add butter, thyme and garlic. Remove the pan from the heat and continue pouring the flavored butter over the perch.

Ingredients for potato salad:

Boil the potatoes in salted water with a little cumin until soft. Drain and let cool slightly. Peel and slice the potatoes.

Peel the shallot and cut into fine cubes. Bring diced shallots and apple cider vinegar to a boil, stirring with water, miso paste and mustard. Season with salt and pour over the potato slices. Season the potato salad with salt and pepper and add rapeseed oil. Allow to steep until it has a creamy consistency.

Ingredients for beans:

Wash and cut the beans, wash the salty ones and dry them.

Slice the beans into strips with a vegetable peeler. Cook these strips in lightly salted water until al dente. Then cool in ice water. Remove the salty stem and chop finely. Toss the bean strips in the pan with the butter while they are still warm and season with salt, pepper and savory.

Finish and configure:

Peel the pear, core and cut into narrow strips.

Place the perch in the center of the tiles. Place potato salad and bean strips on each side. Place the pear strips on top of the beans and potato salad.

Schleswig-Holstein Magazine | broadcast date | 14.10.2021

Salmon fillet served on a plate with pomegranate sauce and mint rice.  © NDR/Fernsehmacher GmbH Photo: Markus Hertrich
Plated steamed salmon with snow peas and poached egg.  © NDR/Fernsehmacher GmbH Photo: Markus Hertrich
A fillet of turbot is served on a white plate with beans and potato sauce.  © NDR
On the table is a tray of salmon fillet on oven-roasted vegetables.  © NDR Photo: Claudia Timmann
Crispy fried turbot served on fennel salad and mashed potatoes.  © NDR Photo: Claudia Timmann
Salmon trout served on a plate with mashed potatoes and herbs.  © NDR Photo: Florian Kruck
A piece of poached haddock is served on a white plate with asparagus, wild garlic mousse, potato balls and tomato confit.  © NDR
Norway lobster shrimp served with green asparagus.  Photo: Dave Hansel
Smoked fish salad is served on bread.  © NDR


Leave a Comment

Your email address will not be published. Required fields are marked *