Lake Constance Pork Loin in Potato-Celery Crust

For the Lake Constance whitefish in potato-celery crust, cut whitefish fillets cleanly with a sharp knife and remove bones. Season with salt, pepper, cayenne pepper, lightly flour the flesh side and brush with the beaten egg.

Then cut the potato and celery into fine strips, mix and place on the fillets. Press down lightly and place the fillets, crust side down, in a medium-hot skillet and fry until golden brown. Turn and fry on the skin side as well. Drain on paper towels and arrange.

In a shallow sauté pan (saute pan), toss the spinach leaves with a little butter to cover. Squeeze lightly, lightly brown the remaining butter, then add the squeezed spinach. Toss briefly, then add whipped cream and season with salt, ground pepper and nutmeg.

For the sauce, sauté shallots in butter and deglaze with white wine. Add fish stock, reduce, pour in whipped cream and reduce. Finally, dress with butter. Add whitefish caviar and fresh seasonal herbs.

Preparation Tip:

Do not overcook the Bodenseefelchen, as it will immediately cook through and become hard.

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