Fried Pike Perch on Vegetables

Clean the potatoes and kohlrabi, remove the skin and cut into fine cubes. Clean the spring onions, remove coarse green and cut into fine rings.

Sauté the spring onions in a frying pan with 1 tbsp butter until translucent. Add the potatoes and season with salt and pepper.

Add the fish stock, cook the potatoes until al dente and set aside.

Rinse and dry the watercress, cut it off and mix it with the remaining butter.

Season the pike perch with salt, pepper and juice of one lemon. Roast the fish with the skin side first in the oil. Turn and roast the other side as well.

Stir the cress butter into the pea-kohlrabi vegetables, season with salt, pepper, freshly grated nutmeg and arrange the vegetables with the zander on plates.

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