Reinanken Fillet with Potato Scales

Rating: 3.7941 / 5.00 (34 Votes)

Total time: 45 min


For the sauce:


Salt the fillets of Reinanke.

Cut the potatoes into thin slices and cut out circles with cookie cutters, blanch briefly in salted water with a dash of lemon juice and leave to cool, drain on a cloth.

Brush the Reinanke fillets with egg white and cover them with the potato slices in a flaky pattern.

For the sauce, lightly fry the shallots in butter, deglaze with white wine and vermouth.

Add the fish stock and let it boil down.

Add the crème fraîche and reduce again.

Then mix and strain.

Fry the fillets with the potato side in a coated pan and turn them.

Pour sauce onto plates and place fillets on top.

Garnish with dill sprigs and serve.

Preparation Tip:

It goes very well with leaf saladu or light fish cream sauce or cold sour cream with trout caviar.

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