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🍽️ Waller with crispy potato crust and fresh cucumber-dill salad

485 kcal · 30 min · 4 servings

Waller with crispy potato crust and fresh cucumber-dill salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the fish under running water and then pat it completely dry with kitchen paper.
  2. 2. Peel the potatoes and slice them into paper-thin slices using a vegetable peeler or a mandoline.
  3. 3. Season the fish generously on both sides with salt and freshly ground pepper.
  4. 4. Place the potato slices in an overlapping, scale-like pattern on the skin side of the fish so that it is completely covered.
  5. 5. Heat two tablespoons of oil in a non-stick pan over medium heat.
  6. 6. Place the fish in the hot pan with the potato side facing down.
  7. 7. Fry the fish slowly and patiently for four to five minutes until the potato crust is golden brown and crispy.
  8. 8. Peel the cucumbers and cut them in half lengthwise.
  9. 9. Remove the seeds from the cucumber halves and cut the flesh into coarse chunks.
  10. 10. Heat the remaining hot oil in the same pan and sauté the cucumber pieces briefly.
  11. 11. Season the vegetables with salt and deglaze the pan with the wine.
  12. 12. Let the liquid bubble until it has almost completely evaporated.
  13. 13. Stir in the cream, dill, and crème fraîche into the vegetables.
  14. 14. Adjust the seasoning of the sauce with salt and a pinch of chili.
  15. 15. Carefully turn the fish over to the other side.
  16. 16. Remove the pan from the heat and let the fish finish cooking in the residual heat for one to two minutes.
  17. 17. Divide the warm cucumber-dill vegetable mixture among the plates.
  18. 18. Place the fish fillet with the crispy potato crust on top of the vegetables.
  19. 19. Garnish the dish with fresh dill sprigs.
  20. 20. Sprinkle the fish lightly with salt and chili again and serve immediately.

Nutrition per serving