Huchen on Chopped Lettuce-Herb Sauce with Potatoes in the Shell

Preheat the oven to 80 to 90 degrees.

Huchen Cut the huchen fillets into eight pieces on the spot, place on an oiled tray and season with chili salt. Cook in the oven for 15 minutes, depending on the thickness of the fish, and brush with brown butter.

Chief lettuce-herb sauce

Pluck the spinach leaves and parsley from the stems. Boil the leaves in salted water for about three minutes, rinse in cold water and drain in a sieve. Squeeze out the excess water with your hands and chop the spinach a little bit. Rinse the lettuce and cut it into thin strips.

Heat the whipping cream, blend the spinach and butter with the lettuce, chopped herbs and almond kernels in a hand mixer. Pour into a small saucepan, heat gently, stir in the brown butter and season with salt, orange and lemon zest, a little juice of a lemon, nutmeg and cayenne pepper.

Roasted small potatoes Rinse the potatoes, soften in salted water with caraway seeds, drain in a sieve, cool and cut in half. Fry them in a frying pan in oil until golden brown, add a little bit of butter and season with cumin and chili salt.

Divide the chopped lettuce and herb sauce evenly on plates, put the huchen on top and place the potatoes all around. You can garnish the plates with some marinated lettuce leaves.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – also these

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