Mashed potatoes with strips of Romaine lettuce and fried pike-perch

Name: Mashed potatoes with strips of Romaine lettuce and fried pike-perch
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg floury cooked potatoes (e.g. Bintje); 7-10 Tbsp Salt; 1 Onion; 1 (approx. 125 g) Mini Romana salad head; 6 Stem(s) Thyme; 800 g Pike-perch fillet, with skin; 7-10 Tbsp white pepper; 2 TABLESPOONS Flour; 50 g Butter; 100 g Bacon, in cubes; 2 TABLESPOONS Oil; 250 ml Milk; 7-10 Tbsp grated nutmeg

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg floury cooked potatoes (e.g. Bintje)
7-10 Tbsp Salt
1 Onion
1 (approx. 125 g) Mini Romana salad head
6 Stem(s) Thyme
800 g Pike-perch fillet, with skin
7-10 Tbsp white pepper
2 TABLESPOONS Flour
50 g Butter
100 g Bacon, in cubes
2 TABLESPOONS Oil
250 ml Milk
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and cut the potatoes into pieces and cook them in boiling salted water for about 20 minutes. Peel and finely dice the onion. Clean, wash and cut the salad into strips. Wash thyme, dab dry and remove leaves from the stems. Wash fish, dab dry and cut into pieces. Season with salt and pepper and turn in flour
2
Heat butter in a pan and fry bacon in it while turning. Add onion and thyme and fry briefly. Add lettuce strips, mix in and remove from heat. Heat oil in a large pan. Fry the fish in it, first the skin side and then the meat side until golden brown
3
Drain the potatoes and let them evaporate briefly. Mash with milk to a puree. Fold in the bacon mixture. Season with salt and nutmeg. Drain fish on kitchen paper. Serve with the mashed potatoes