Pike Perch Wrapped in Potato with Pea Puree

Peel the potatoes, grate finely, place in a clean tea towel and squeeze well.

Pluck the leaves from the thyme.

Mix the grated potatoes with the thyme, egg yolk, 1 tsp. flour and potato starch and season with salt, pepper and nutmeg.

Season the pike-perch fillets with salt and pepper, dust with flour and coat with the potato batter.

In a frying pan with enough olive oil over medium heat, fry the fillets until crispy on both sides.

For the pea puree, pod the peas. In a saucepan with 2 tablespoons of butter and vegetable soup, steam the peas until tender, season with salt, pepper and a pinch of nutmeg.

Finely puree the peas with a blender and pass through a sieve. Season with salt, pepper and a pinch of sugar.

Serve the pea puree with the pike-perch.

Preparation Tip:

Instead of pike-perch, you can also use another firm-fleshed fish.

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