Recipe for 4 persons
Pike-perch goujons400 g pike-perch fillet
60 g beer
50 g flour
10 g oil
1 pinch of salt
First, remove all bones from the pike-perch fillets and cut them to the desired size. Then combine the beer with 40 grams of the flour.
Slowly add the oil, stirring continuously, until a smooth batter is obtained. Now season the fish pieces with a pinch of salt and coat them on both sides with the remaining flour.
Dip the floured pieces in the beer batter and fry them in hot oil (175°C) until golden brown. After frying, place on kitchen paper to remove excess oil.
Potato salad560 g new potatoes
60 g white balsamic vinegar
80 g sunflower oil
2 tsp honey
4 tsp whole-grain mustard
1 pinch of salt, pepper
Boil the potatoes in salted water for 10 to 15 minutes until soft. Cooking time will vary depending on the size of the potatoes. It's best to prick the potatoes with a small knife to see if they are cooked. As soon as the potatoes are ready, take them out of the water and let them dry.
Thoroughly combine the vinegar with the honey and the mustard. Then slowly add the sunflower oil, stirring continuously, until a smooth dressing is obtained. Finally, season the dressing with salt and pepper.
When the potatoes have cooled, cut them into pieces and pour the dressing over them. We recommended that you leave the salad to rest for an hour before serving. For decoration, cut the cornichons and radishes into fine slices and mix into the salad just before serving.