Münsterlaendisches Stockfish Puree with Pike Perch and Porcini Mushrooms

A delicious mushroom dish for any occasion!

Sea salt on an oven tray form, wrap the washed potatoes in aluminum foil and place on the salt. Next, cook for about 50-70 min (depending on the size of the potatoes) in the oven at 180 °C.

Meanwhile, sauté the shallot cubes in a little olive oil, add the stockfish cubes and saffron, sauté briefly, then fill up with milk and cook for 10 to 15 minutes. Now mix everything together with a magic wand. If necessary, strain through a sieve.

Now remove the potatoes from the foil, peel them and press them through a press. In the potato whip a good shot of olive oil form and the stockfish milk. Stir briefly with a whisk to a puree, season strongly with salt and freshly ground pepper.

Season the zander slices with salt, turn them in flour to the other side and roast them in hot clarified butter for 2 min on each side. After turning, add the sliced mushrooms. Fry them and season with salt and pepper. Then remove the mushrooms and pike-perch from the frying pan.

Keep warm. Extinguish the roast with the soy sauce and cook briefly.

Serve: Simply arrange the zander on a little puree. Loosely drop the mange-tout mushrooms on top. Cover everything with a little roast stock.

Drink: Elmar Simon recommends a Baden Pinot Noir from Franz Keller.

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