Perch fillet with wild garlic and potato puree

Fresh, seasonal and quickly prepared – a spring dish that tastes like 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 potatoes

Peel the potatoes, cut them into even-sized cubes, and boil them in salted water until soft. The smaller the pieces, the faster it will cook.

Step 2: Cut wild garlic

Wash the wild garlic and roughly chop it. Important: Don't throw away the stems! They'll go into the pan later and add a wonderful flavor.

Step 3: Fry the perch

Heat a pan over medium heat. Place the perch fillets skin-side down and cook without moving for about 5 minutes. Then add the butter and wild garlic stalks, reduce the heat, and gently finish cooking the fillets in the residual heat.

Step 4: Complete the puree

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

Step 5: Serving

Divide the wild garlic and potato mash among plates and arrange the perch fillets on top. If you like, drizzle with some melted butter from the pan. Your spring dish is ready!

🔥 Pro tip:

For extra flavor, lightly brown the butter in a pan before adding the wild garlic stalks – this creates a wonderfully nutty nut butter that pairs perfectly with the mild perch. And if you prefer a creamier texture, a splash of warm milk or a spoonful of crème fraîche will make the wild garlic and potato puree even more velvety.