Pike Perch Fillet with Curry Mashed Potatoes

The aromatic puree is, of course, also suitable for other briefly fried fish. Peel the potatoes, cut into large cubes and soften in salted water. Clean and rinse the lettuce. Mix vinegar with sugar. Stir through salt, pepper and 4 tbsp oil. Chop the coriander greens. Cut the white and light green of the spring onions into narrow rings.

Heat 30 g butter in a saucepan. Add curry powder and turmeric and sauté briefly. Deglaze with milk and whipping cream and bring to the boil once. Drain the potatoes and mash with a potato masher. Gradually add the hot curry cream until the potato mixture has absorbed the liquid. Season with salt and pepper. Fold in the scallions.

Heat 2 tbsp oil in a non-stick frying pan. Cut the fish fillets on the skin side, season with pepper. Fry the fish fillets first on the skin side until hearty, then turn to the other side and fry for 1 min. more. season with salt. Add the fennel seeds and roast for about 1 min. Add 20 g butter. Mix the lettuce with the salad dressing. Arrange mashed potatoes and fish fillets on plates, pour the fennel butter over the fish form, bring to the table with the Vogerlsalat.

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