Fried Pike Perch Fillets with Potato-Basil Mash

For the potato-basil mash, peel the potatoes and cut into cubes. Cook in boiling salted water until soft. Strain and let steam out in hot pot. Heat the milk. Finely mash potatoes and butter with a potato masher. Add hot milk gradually and season puree with salt and nutmeg. Mix in finely chopped basil leaves and keep the mashed potatoes warm.

For the fried pike-perch fillet, cut pike-perch fillets in half, remove bones with tweezers. Coarsely grind fennel seeds. Heat 3 tablespoons olive oil in a non-stick frying pan, add 1 tablespoon butter and let it foam up. Turn the pike-perch fillets all around in a little flour. First sear on the skin side for 2 minutes, then sprinkle with the fennel seeds, salt and pepper, then turn. Season again and fry for about 3 minutes. Arrange fried pike-perch fillets with potato-basil mash, drizzle olive oil all around, garnish with fresh basil leaves.

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