Pikeperch with red wine sauce and mashed potato towers


Serves 4.

For the pikeperch:
  • 4 pikeperch filets with skin of ca. 150 g each, and some flour to dust
  • 3 tbsp. olive oil
  • 150g shallots
  • 2 tbsp. peppercorns in brine
  • 600 ml good red wine
  • 1 pinch / 1 tsp. sugar
  • salt, pepper
  • some lime juice
For the potato mash:
  • 700 g mealy potatoes
  • salt
  • 100 ml milk
  • 100 ml cream
  • 40 g butter
  • pepper
  • freshly ground nutmeg
  • 200 g mealy potatoes
  • ca. 150 ml vegetable oil for deep frying

For the sauce, peel and cut the shallots in quarters and sauté in 1 tbsp. olive oil until translucent. Add the red wine and drained peppercorns and let reduce at medium heat to about 200 ml. Season with salt, pepper, and sugar and keep warm.

For the mash, wash, peel, and halve the potatoes. Boil them in in salted water, about 20 minutes, until soft. Once soft enough, drain the potatoes and let them cool until they stop steaming. Mash them with a masher. Meanwhile warm up the milk, cream, and butter until butter melts and season with salt, pepper, and nutmeg. Slowly whisk the milk mixture into the potatoes and keep warm.

For the chips, peel the potatoes, thinly slice them, and dry thoroughly. In a pot, heat the vegetable oil to 180°C and fry the chips in batches until crunchy. Let the oil drain on paper towels, and salt them to taste.

Salt, pepper, and lightly dust the fish filets with flour. Heat the remaining oil and pan-fry the filets on the skin side first until crunchy, turn, and finish roasting on the skin side.

Place the potato mash in a piping bag, and in alternating order, build little towers with the chips. Spoon some sauce and the shallots onto the pre-heated plates, place fish filets on top and add the potato towers.


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