Pike-perch fillet with vanilla-chili-butter and sweet potato puree

Name: Pike-perch fillet with vanilla-chili-butter and sweet potato puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Sweet potatoes; 7-10 Tbsp Salt; 150 g Lamb's lettuce; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 TABLESPOON Honey; 8 TABLESPOONS Sunflower oil; 1 Shallot; 1 Vanilla pod; 1 red chilli pepper; 8 Slices of zander fillet (approx. 80 g each); 100 ml Milk; 4 TABLESPOONS Butter

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Sweet potatoes
7-10 Tbsp Salt
150 g Lamb's lettuce
4 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 TABLESPOON Honey
8 TABLESPOONS Sunflower oil
1 Shallot
1 Vanilla pod
1 red chilli pepper
8 Slices of zander fillet (approx. 80 g each)
100 ml Milk
4 TABLESPOONS Butter

Directions

1
Peel, wash and roughly dice the potatoes. Cook potatoes in boiling salted water for about 20 minutes until soft. Clean the salad, wash and spin dry. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add 4 tablespoons of oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette
2
Slice the vanilla lengthwise, scrape out the pith and cut the pod lengthwise into fine strips. Clean and wash the chilli and cut into rings. Wash fish, dab dry and season with salt. Heat 4 tablespoons of oil in a frying pan. Fry the fish in it in portions for about 5 minutes while turning
3
Bring milk and 2 tablespoons of butter to the boil. Drain potatoes, add milk butter and puree finely with a blender
4
Remove fish from the pan and keep warm. Pour oil from the pan. Heat 2 tablespoons of butter in the pan. Swirl vanilla pulp, chilli and vanilla pod in the hot butter. Arrange the purée and fish and sprinkle with the hot vanilla-chilli butter. Add salad