Chive sauce: mash Cantadou with a fork, stir with the remaining ingredients, season.
Fish: Rub dry with kitchen roll, season.
Peanut breading: put flour in a shallow dish. Mash cantadou with a fork in a deep plate, add remaining ingredients up to and including salt, beat. Grate the potatoes in portions (they discolor quickly) into a shallow plate using a chopstick or rösti grater. Turn fish fillets in portions, first in flour, then in cantadou egg mixture, and finally in potatoes on the other side, pressing them well to smooth.
Fry: Heat clarified butter in a coated frying pan until hot, add fillets in batches. Reduce temperature. Roast on both sides for 4-5 min. each until light brown.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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