- 4 perch fillets
- 1 organic egg
- 500 ml water
- 100 g breadcrumbs of rye bread and sourdough bread
- 2 knobs of butter
- 2 teaspoons rapeseed oil
- 4 peeled potatoes
- 2 small red onions
- 1 table spoon apple vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoon ramson or capers
- 100 g of gherkins
- 1-2 leeks (just the green parts)
- 1 dl cooking oil
- 2 lemons, zest and juice
- Black pepper
- 2 leek (just the white parts)
- 1 knob of butter
- 1 table spoon apple vinegar or 2 table spoons lemon juice
- 1 tsp salt
Kefir & leek oil sauce
- 200 ml nice thick kefir
- 300 g cooking oil
- 300 g green leek tops
- Black pepper
- Remove fins and gut fish.
- Fillet and skin the fish, then remove all bones.
- Mix equal quantities of the two types of breadcrumbs.
- Place one egg in a bowl with a bit of water and whisk.
- Heat cooking oil in a pan. While the pan is heating up, bread perch fillets by dipping them first in the egg mix and then the breadcrumbs.
- Add the perch fillets to the pan and fry until crispy. While they are frying, add some salt and, when they are almost ready, add a knob of butter to thepan.
- Boil four of the potatoes in salty water, leave to cool, and then cut into large cubes.
- While the potatoes are boiling, slice the red onions into very thin rings and place in a bowl with the apple vinegar, sugar and salt. Leave it to marinate until you are ready to serve the meal.
- Prepare the salad dressing. Cut the green tops off the leeks, peel off two of the leaves, chop roughly and place in a blender.
- Add parsley leaves, oil and lemon zest and juice. Season with salt and black pepper and blend until smooth.
- Cut the gherkins into cubes.
- Mix all ingredients for the potato salad (potatoes, marinated red onions, gherkins and capers) together, add the dressing and season with salt and black pepper.
For the roasted leeks, you will only use the white part of the leek.
- Cut the leek lengthwise into 3 or 4 long pieces and put them in a frying pan.
- Dry cook the leeks in a pan until they begin to colour, then reduce the heat and cook them covered with a lid for a further 4-5 minutes.
- Add butter and vinegar or lemon juice to the pan and glaze the leeks until they are cooked but still retain a little bite. Add some salt.
Kefir and leek oil sauce
- Cut off the green tops of the leeks.
- Add equal quantities of washed green leek tops and cooking oil to a blender.
- Thoroughly blend the leek tops with the oil, strain through a fine sieve then chill the oil by putting in the freezer or placing the blender jug in a bowl with ice and water until the colour of the oil is nice and bright.
- When the oil is cool, mix it together with the kefir and season with a little black pepper and salt.
Plating the finished dish
- Plate the potato salad.
- On the top of the potato salad, add 3-4 pieces of roasted leeks, and then add the perch fillet on the top.
- For the sauce, mix together the leek oil and kefir and stir.
- The final touch is adding red seaweed powder on top and some dill branches.
Perch eggs are thought to stick to birds' legs, and hitch-hike this way to colonise new waters.
Plentiful in big cities like Paris, London and Amsterdam, perch are the fish that launched the 'street fishing' movement in European cities.
Thanks to the perch, many people who live in big cities can reconnect with nature!
Last but not least, perch are cannibals: they often eat each other.
For more interesting facts about fish, check out The Eloquence of the Sardine by Bill François.