Zander \"Hunters' style\" with mashed potatoes and celery

Name: Zander \"Hunters' style\" with mashed potatoes and celery
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Celeriac (approx. 650 g); 600 g Potatoes (floury or predominantly waxy); 7-10 Tbsp salt, nutmeg, pepper; 400 g Chanterelles; 100 g Bacon (breakfast bacon); 2 Shallots; 3-4 leaves Sage; 600 g Pike-perch fillet with skin; 100 ml Milk; 2 TABLESPOONS Butter; 3-4 Tbsp clarified butter; 2 TABLESPOONS Flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Celeriac (approx. 650 g)
600 g Potatoes (floury or predominantly waxy)
7-10 Tbsp salt, nutmeg, pepper
400 g Chanterelles
100 g Bacon (breakfast bacon)
2 Shallots
3-4 leaves Sage
600 g Pike-perch fillet with skin
100 ml Milk
2 TABLESPOONS Butter
3-4 Tbsp clarified butter
2 TABLESPOONS Flour

Directions

1
Peel, wash and coarsely dice the celery and potatoes, cover and cook in salted water for about 20 minutes.
2
Rinse chanterelles briefly, dab dry, clean and cut large chanterelles smaller. Cut bacon into fine strips. Peel and chop the shallots. Wash sage and dab dry. Rinse pike-perch fillets, dab dry and cut into 4 pieces.
3
Drain the potatoes and celery. Add milk and butter and mash everything to a fine puree. Season to taste with salt and nutmeg. Cover and keep warm in the pot.
4
Fry the bacon in a large pan without fat until crispy. Fry the shallots and sage briefly. Remove everything. Heat 2 tablespoons of clarified butter in hot bacon fat. Fry the chanterelles for 4-5 minutes while turning.
5
Add the bacon mixture again and season the mushrooms with salt and pepper.
6
Meanwhile salt the fish and press it with the skin side into the flour. Shake off excess flour. Heat 1-2 tablespoons of clarified butter in a second pan. Fry the fish for about 3 minutes until crispy on the skin side.
7
Then turn and fry from the other side for 1-2 minutes. Serve everything.