Pan-fried pike-perch and fennel cream potatoes are a perfect combination of traditional Finnish flavors with a modern twist.
Ingredients
Serves 4, cooking time: 45 minutes
500 g firm potatoes, peeled
1 fennel bulb
50 g butter
200 ml cooking cream
300 ml milk
1 tsp salt
1 tsp crushed black pepper
4 pike-perch fillets (approx. 200 g per fillet, bones removed)
50 ml canola oil
Butter for frying
Salt to taste
Instructions
Prepare the fennel cream potatoes: Cut the potatoes and fennel into fingertip-sized pieces. Heat a saucepan and add butter, potatoes, and fennel. Sauté for a couple of minutes. Add cream and milk, then let simmer until the potatoes are fully cooked. The potatoes should break down slightly to thicken the sauce. Season with salt and black pepper.
Pan-fry the pike-perch fillets: Heat a frying pan and add canola oil. Place the fillets in the pan with the skin side facing up. Fry for about three minutes, then flip the fillets and add butter to the pan. Spoon the foaming butter over the fillets while they cook. Continue frying until the fish is fully cooked.
Drain the fillets on paper towels before serving. Season with salt and serve with the fennel cream potatoes.
