Ingredients for approx. 4 portions:
800 g potatoes (small, waxy)
salt
1 shallot
3 stalks thyme
10 basil leaves
1 1/2 tbsp butter
1 tbsp flour
150 ml milk
150 g whipped cream
50 ml dry white wine
Pepper (from the mill)
Sugar
2 pike-perch fillets (approx. 300 g each, without skin)
12 slices of bacon
3 tbsp olive oil
Fleur de sel
Preparation:
1. Cook potatoes with skin for approx. 15 min. in salted water, drain and peel. Peel the shallot and finely dice. Wash the herbs, shake dry and chop finely. Sauté shallot in 1 tbsp. butter in a saucepan. Add flour, stir and sweat briefly.
Then add milk, cream and white wine, continue stirring vigorously. Add the herbs and season the sauce with salt, pepper and sugar.
2. Cut the pike-perch fillets in half crosswise, season with salt and pepper. Wrap 3 slices of bacon around each fillet and fry in the remaining butter (1/2 tbsp) for approx. 2 min. on each side.
3. Roast the potatoes in olive oil until golden brown, season with fleur de sel and fry with the pike-perch fillets wrapped in bacon. Drizzle with herb sauce serve. Serve with the remaining sauce.
Tip: A light red wine and a rocket and tomato salad go well with this.
Preparation time approx. 60 minutes
Nutritional values per portion approx.:
Calories: 613
Joule: 2565
Protein: 44.2 g
Fat: 32.7 g
(FoodCentrale by ddp images)
