for 4 person

Fish

2	skinless pike-perch fillets (approx. 320 g each)
1 tbsp	olive oil
¾ tsp	salt
90 g	bread (e.g. lye plaited loaf), in cubes
50 g	hazelnuts, finely chopped
½ bunch	flat-leaf parsley, finely chopped
50 g	salted butter, soft
1	fresh egg white

Fries

800 g	sweet potatoes, cut into sticks approx. 5 mm wide
2 tbsp	olive oil
1 tsp	salt

Lemon mayonnaise

1	fresh egg yolk
1 tsp	mustard
1	organic lemon, use a little grated zest and 1 tsp of juice
1 dl	sunflower oil
	salt and pepper to taste

How it's done

Fish

Remove any bones from the fish with tweezers, cut in half, place on a baking tray lined with baking paper. Brush the fish with oil, season with salt. Mix the bread with all the other ingredients up to and including the egg whites, spread over the fish, press down lightly.

Fries

Mix the sweet potatoes with the oil and salt in a bowl, spread onto an oven tray lined with baking paper.

To bake

Bake the fish and fries for approx. 18 mins. in a (convection) oven preheated to 180°C.

Lemon mayonnaise

In a bowl, mix the egg yolk, mustard, lemon zest and juice using a whisk. Add the oil drop by drop to begin with, then gradually more, stirring constantly to form a thick mayonnaise, then season.

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