- 500 g almond potatoes
- 600 g whitefish fillets
- 100 ml wheat flour
- 100 g butter
- 100 g whitefish roe
- 1 red onion
- 200 ml crème fraiche
For serving – Mache salad, lemon and dill
How to do it
Grate the potatoes very fine and squeeze out the water. Fry golden and crisp in plenty of butter. Salt to taste.
Cut the fish into serving size and roll each piece in wheat flour. Fry golden in plenty of butter and salt to taste.
Serve the fish on top of the crisp hash brown and garnish with whitefish roe, crème fraiche, thinly sliced red onion, salad, dill and a lemon wedge.