Cooking with gr-ocery

Perch with Crisp Crust and Potato Salad



For the fish fillet

Beat the rusk in a blender and turn it into powder. Mix it with the dill, lemon zest and salt. Spread a little mustard on the top of the fish fillet to stick the crust. Add the mixture on top. Bake at 180℃ for about 20 minutes.

For the potato salad     

Wash the potatoes and cut them in chunky pieces. The boiling time depends on the size of the potato pieces, the larger the pieces, the longest the boiling time. Once ready, let them cool down. Add the salt, spring onion, olive oil and Topos – Americanised Gherkin Mayo. Serve the potato salad with the fish.