Pan-Fried Pike Perch with Seasonal Salade

Pike Perch with Potato Skin and Seasonal Salade with Vinaigrette.

Pike-Perch:
2 pike-perch loin fillets
2 large potatoes
1 pinch kosher or sea salt
1 Tbsp. olive oil

Vinaigrette:
1 spring onion
1 shallot
chives (10 g)
Italian parsley (10 g)
1 pickle
1 boiled egg
olive oil (1 dL)
red wine vinegar (0.5 dL)
mild mustard (10 g)
1 lemon, freshly zested
1 pinch sea salt
1 pinch black pepper, freshly ground
capers (10 g)

Seasonal Salade:
green leaf salad (60 g)
carrots (40 g)
cucumbers (40 g)
red onions (20 g)
garden herbs (6 g)
pomegranate seeds (40 g)
honeydew melon (40 g)
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 pinch kosher or sea salt
3 turns pepper mill
Sakura mix (8 g)
balsamic vinegar
1 pinch rose pepper
pistachio nuts (8 g)

Peel the potatoes and cut them into wafer-thin slices with a slicing machine.

Season the pike-perch fillets with salt.

Place the potato slices in a flaky manner on the skin-free side of the pike-perch loin fillets.

Salt again.

First fry the pike-perch fillets on the potato side in olive oil until golden yellow, then turn them over and fry the other side as well.

Cook for two minutes in the oven at 240°C

For the Vinaigrette:
Cut the spring onion and shallot into fine rings.

Finely chop the chives and parsley. Cut the capers in Brunoise. Chop the boiled egg. Mix all ingredients together.

Add the olive oil and red wine vinegar and Season to taste with salt and pepper, Lemon zest and mustard. Finally, add the cut capers.

For the Seasonal Salade:
Add all ingredients together.

Season to taste with salt and pepper from the mill.

Arrange the salad. Arrange nicely with the Sakura mix, balsamic vingar, rose pepper an pistachios.

Finally, garnish with the flûtes.

Makes 4 servings.