Perch fillet with wild garlic and potato puree

Fresh, seasonal and quick to prepare - a spring dish that tastes of home.

Ingredients (for 2 people):

350 g perch fillet

30 g fresh wild garlic

150 g floury potatoes

50 g butter

Salt & pepper

Step 1: Prepare the potatoes

Peel the potatoes, cut into even cubes and boil in salted water until soft. The smaller the pieces, the quicker it goes.

 

Step 2: Chop the wild garlic

Wash and roughly chop the wild garlic. Important: Do not throw away the stalks! They go into the pan later and give it a great aroma.

Step 3: Fry the perch

Bring a frying pan to a medium heat. Place the perch fillets in the pan, skin side down, and fry for approx. 5 minutes without moving them. Then add the butter and wild garlic stalks, turn off the heat and gently finish cooking the fillets in the residual heat.

Step 4: Finish the puree

Drain the cooked potatoes and mash them with the butter. Fold in the chopped wild garlic and mix everything into a creamy puree. Season with salt and pepper to taste.

Step 5: Dressing

Spread the wild garlic and potato puree on plates and arrange the perch fillets on top. If you like, you can drizzle a little melted butter from the pan over the top. The spring dish is ready!

🔥 Professional tip:

For extra flavour, you can lightly brown the butter in the pan before adding the wild garlic stalks - this creates a wonderfully nutty nut butter that harmonizes perfectly with the mild egli. And for those who like it creamier: a dash of warm milk or a spoonful of crème fraîche makes the wild garlic and potato puree even more velvety.