Pike Perch Fried on the Skin with Cucumber Vegetables and Mashed Potatoes

A delicious recipe for asparagus season:

Mashed potatoes:

Remove skins from 12 egg-sized, floury boiling potatoes (800 g), soften, put through potato ricer (or masher) form. Then dry a little in the 150 degree hot stove. After removing, mix in finely chopped lemon thyme and finely chopped parsley and season with a little freshly grated nutmeg and salt. Add 4 tablespoons of 1, 5 % UHT milk to make the mashed potatoes smooth.

Cucumber vegetables:

Peel 1 1/2 cucumbers with asparagus peeler. Cut in half lengthwise and remove the core with a spoon. Later, cut the cucumber halves into half-moons about 0.5 cm thick and fry briefly in a Teflon-coated frying pan with very little rapeseed oil (2 tablespoons), turning several times. Later add 100 ml vegetable stock, enough finely chopped dill and 1/2 tsp white pepper (as powder) and steam with closed lid for about 2 min. Cover and set aside until ready to serve, seasoning with salt beforehand.

Pike perch fillet:

Roast the four pieces of pike-perch fillet with 2 tbsp. rapeseed oil on the flesh side at the beginning, then turn to the other side. Once the skin is crispy, remove the pieces from the roasting pan and rest wrapped in a kitchen towel for about 2 to 3 min. to keep the fish juicy.

Dessert:

Boil the blueberry juice with a dash of sparkling water as well as the cinnamon stick in the frying pan. From the beginning add 20 g of finely grated

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