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Wine with the meal: Fried Danube pike-perch fillets with potato salad and Riesling wine.

Fried Danube pikeperch on potato salad

The fried Danube pike-perch on potato salad is a timeless classic of upscale home cooking in the Wachau region. The pike-perch is fried only briefly on the skin side to preserve its juiciness and achieve a crispy texture. The accompanying potato salad is traditionally dressed with a spicy beef soup vinaigrette, which provides the necessary binding. This recipe impresses with the use of regional ingredients and a clear aroma, which is perfectly complemented by a high-quality white wine from the region. A must for fish lovers.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main course
Cuisine Austria, Wachau cuisine
Servings 2 Servings
Calories 460 kcal

Cooking utensils

  • 1 Coated pan
  • 1 Large bowl for the salad
  • 1 Cooking pot for potatoes
  • 1 spatula
  • 1 Kitchen paper

Ingredients
  

For the fish

  • 2 Zander fillets with skin approx. 180 g each
  • 1 Tbsp clarified butter for frying
  • Sea salt and white pepper
  • A sprig of thyme
  • A pinch of flour only for the skin side

For the potato salad

  • 400 g bacon potatoes
  • 100 ml Hot beef broth
  • 1 small red onion finely diced
  • 2 tablespoon apple cider vinegar
  • 3 tablespoon sunflower oil
  • 1 tsp mustard medium hot
  • Salt Pepper and a pinch of sugar
  • Fresh chives

Preparation
 

Preparation:

  • Cook the potatoes in their skins until they are soft.
  • Peel the potatoes while they are still warm and cut into thin slices.
  • Add the diced onion to the hot stock.
  • Mix the stock with the vinegar, oil, mustard and spices.
  • Pour the marinade over the potatoes and leave to stand for at least 20 minutes.
  • Rinse the zander fillets and pat dry very thoroughly.
  • Lightly flour the skin side of the fillets.

Cooking steps:

  • Heat the clarified butter in a non-stick frying pan.
  • Place the zander fillets skin side down in the pan.
  • Fry over a medium heat for approx. 4 minutes until the skin is crispy.
  • Add a sprig of thyme for flavor.
  • Carefully turn the fillets and remove the pan from the heat.
  • Allow the fish to finish cooking in the residual heat for approx. 1 to 2 minutes.
  • Salt lightly on the meat side only at the end.

Dressing:

  • Season the potato salad again to taste.
  • Fold the fresh chives into the salad.
  • Place the salad in the center of the plate.
  • Place the crispy pike-perch fillet on top, skin side up.

Recommended sides:

  • A dollop of homemade tartar sauce
  • A lemon wedge for drizzling
  • Lamb's lettuce as a garnish

Nutritional values per portion

Calories: 460kcalCarbohydrates: 32gProtein: 38gFat: 20g
Keyword Danube fish, Fish recipe, Fried fish, Potato salad, Regional enjoyment, Riesling Federspiel, Wachau, Wine with food, Zander
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