Reinanken Fillets on Mashed Potatoes with Mushrooms

Boil the potatoes with caraway seeds and salt in water until soft, depending on their size. Drain the water, mash or mash the potatoes and mix well with butter and warm milk. Season with salt and nutmeg, keep warm. Salt and pepper Reinanke fillets and sprinkle with lemon juice. Place skin side down in a hot pan and fry until crispy. Sauté chanterelle in a hot pan with a little oil and a sprig of thyme. Arrange the mashed potatoes on a plate, place the fish fillets on top and garnish with the chanterelles, possibly drizzle with a little herb oil you have prepared yourself. The mashed potatoes can also be mixed with freshly grated horseradish, cooked lentils, dried tomatoes preserved in oil.

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