Pike-perch fillet with bacon chanterelles

Name: Pike-perch fillet with bacon chanterelles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Potatoes; 1 (approx. 650 g) Celeriac; 7-10 Tbsp Salt; 400 g small chanterelles; 1 Onion; 600 g Pike-perch fillet with skin; 2 stem(s) Sage; 100 ml Milk; 2 TABLESPOONS Butter; 7-10 Tbsp Nutmeg; 80 g Bacon (breakfast bacon); 3-4 Tbsp clarified butter; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Potatoes
1 (approx. 650 g) Celeriac
7-10 Tbsp Salt
400 g small chanterelles
1 Onion
600 g Pike-perch fillet with skin
2 stem(s) Sage
100 ml Milk
2 TABLESPOONS Butter
7-10 Tbsp Nutmeg
80 g Bacon (breakfast bacon)
3-4 Tbsp clarified butter
7-10 Tbsp Pepper
2 TABLESPOONS Flour

Directions

1
Peel, wash and roughly dice the potatoes and celery. Cover and cook in salted water for about 20 minutes.
2
Rinse the chanterelles, dab dry and clean. Peel and chop the onion. Wash the pike-perch fillet, dab dry and cut into 4 pieces. Wash sage and shake dry.
3
Drain the potatoes and celery. Add milk and butter and crush everything finely. Season to taste with salt and nutmeg. Keep warm.
4
Fry the bacon in a large pan without fat until crispy. Fry the onion and sage briefly, remove everything. Heat 2 tablespoons of clarified butter in the bacon fat. Fry the chanterelles for 4-5 minutes while turning.
5
Add the bacon mixture again. Season with salt and pepper.
6
Salt the fish and press it with the skin side into the flour. Tap off excess flour. Heat 1-2 tablespoons of clarified butter in a second pan. Fry the fish for about 3 minutes on the skin side first, then 1-2 minutes on the meat side.
7
Dress everything.