Pike-Perch with Mashed Potatoes and Egg Sauce

Directions

1. 1

   Step 1

   

   Thaw the fish in advance: place it on a plate in its packaging and leave in the refrigerator overnight or for 8 hours. Peel the onion and carrot, cut the leek stalk in half, wash the tomato and herbs. Prepare two pots — one for the broth and one for boiling potatoes. For the mashed potatoes, you'll also need a potato masher.

   TipFor a lighter version, you can partially replace the butter in the sauce with broth, and the cream in the mashed potatoes with milk.

2. 2

   Step 2

   

   Pour 4 cups of water into a large pot. Add the onion, half of the leek, half of the carrot, celery stalk, tomato, parsley, bay leaf, and peppercorns. Bring to a boil, add the wine, salt, and cook for 20 minutes.

3. 3

   Step 3

   

   Add the thawed pike-perch fillet to the broth and cook over low heat for 10 minutes. Remove the cooked fish and transfer to a plate. Strain the broth and save it.

   TipThe broth left after cooking the fish is a good base for fish soup. Let it cool, pour into a container, and freeze for later use.

4. 4

   Step 4

   

   Peel the potatoes and cut into quarters. Place in a pot, cover with water, and bring to a boil over high heat. After boiling, salt and cook for 25–30 minutes until tender. Drain the water, mash the potatoes, gradually adding warm cream. Season with salt and mix.

   TipDo not use a blender to mash the potatoes — it will make the mixture too gluey.

5. 5

   Step 5

   

   Cut the remaining half of the leek and half of the carrot into thin julienne. Cook in a small amount of broth — 5–7 minutes until tender.

6. 6

   Step 6

   

   Place the eggs in a pot, cover with water, and boil for 10 minutes after boiling. Then cool, peel, and chop finely.

7. 7

   Step 7

   

   Melt the butter. Mix with the juice of half a lemon. Combine the butter, eggs, finely chopped dill, and 50 ml of strained fish broth. Mix, add pepper, and salt if necessary.

   TipIf desired, blend the sauce with an immersion blender for a smoother texture.

8. 8

   Step 8

   

   Divide the mashed potatoes among plates. Place portions of pike-perch on top, drizzle with egg sauce. Garnish with leek and carrot julienne.