Pike-perch fillet with butter-portulaca and new potatoes

Name: Pike-perch fillet with butter-portulaca and new potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g new small potatoes; 1 kg Purslane; 1 small onion; 800 g Pike-perch fillet with skin; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Flour; 4 discs of 1 untreated lemon; 3 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp edible orchids

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g new small potatoes
1 kg Purslane
1 small onion
800 g Pike-perch fillet with skin
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Flour
4 discs of 1 untreated lemon
3 TABLESPOONS Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp edible orchids

Directions

1
Wash the potatoes and cook for 20-25 minutes until soft. Cut purslane from the root, wash and drain well. Peel and finely chop the onion. Wash pike-perch, dab dry and cut into 8 pieces.
2
Drain the potatoes, rinse briefly in cold water and peel. Possibly halve or quarter the potatoes. Heat the oil in a pan. Season fish with salt and pepper and turn in flour. Fry the fish and lemon slices for approx. 4 minutes while turning, then remove from the pan and keep warm for a short time.
3
Meanwhile, heat 1 tablespoon of butter in a 2nd pan and lightly fry the potatoes for 3-5 minutes. In the fish pan, melt 2 scarce tablespoons of butter and fry the onion over medium heat for 2-3 minutes.
4
Add 2/3 of the purslane to the onion and sauté briefly (max. 1 minute). Season to taste with salt, pepper and a little nutmeg, then add the remaining purslane. Serve immediately with the fish, lemon slice and potatoes.
5
Garnish with 1 orchid each.