This light main dish is simply delicious for lunch or dinner, and it also works as an intermediate course.
Wash the grapes and cut in halves. Peel the onion and cut into fine stripes. Put some flour and pepper spice in a bowl. Cut the fish fillet into the desired portions and carefully pat dry. Bring a pot with salty water to the boil and add the potatoes. Put the Oldenburger Fullcream Milk and the Oldenburger Whipping Cream in a pot and let it simmer. Switch on the deep fryer at 180 °C (if you don’t have a fryer, use a pot).
The Nut Butter and Perch
Heat the Oldenburger Butter in a pot at high heat. The butter begins to simmer and the whey separates from the fat. Using a skimmer, skim the whey gradually off. This will result in a clear butter. It turns brown after a few minutes and develops the desired nutty aroma. When the Oldenburger Butter has turned dark brown and the whey has been completely removed, throw a sieve with a cloth.
Take a tray and fill the nut butter in and heat it to 68 °C. When it has reached the temperature, place the perch on the tray and let it slowly cook for about 15 minutes.
The Roasted Onions, Rosemary and Grapes
Flour the cut onions with the flour-pepper spice mixture, salt and deep fry them finally. Put them on some kitchen paper after frying.
Heat Oldenburger Butter and a pinch of sugar in a pan, add the grapes and caramelize them.
Deep fry the sprigs of rosemary for a few seconds until crunchy, put them on a kitchen paper and let them dry.
The Mashed Potatoes
Peel the cooked potatoes and smash them with a potato press. Add the room tempered Oldenburger Butter, the mixture of Oldenburger Fullcream Milk, Oldenburger Whipping Cream, season with salt and nutmeg and mix it well. If you want it super soft, strain the pureé through a sieve.
The Final Touch
For serving, use a food ring to bring mashed potatoes in shape and remove the mold afterwards. Place the mouth-watering fish and the grapes beside. Deep fried onions and rosemary on top.