RECIPE: ALMOND-COATED PIKE WITH LEMON POTATOES

• Pike filets 1kg (boneless ready filets available from the Miekojärvi fish harbor)
• Salt
• White pepper
• Butter
• Olive oil 1 dl
• 2 eggs
• ½ lemon
• Almond flour 4 dl
• 2 garlic cloves
• Thyme ½ dl

Lemon potatoes:

• 12 potatoes (Lapin puikula are best)
• Butter 1 tbsp
• Lemon peel of one lemon
• Parsley 1 dl

If filets are not boneless, remove bones. Cut into pieces about as thick as two fingers. Salt and pepper the fish. Crack the eggs into a dish and whisk lightly to combine the yolk and white. Roll the seasoned fish in the egg and then in the almond flour. Slice the garlic clove into 1mm pieces and add to the frying pan. Add some thyme, and cover the thyme and garlic with olive oil. Allow the oil some time in the thyme and garlic. Add a tablespoon of butter. Heat the oil-butter mix first on high heat and then drop the heat when you add in the fish, so that the almond batter does not burn. Fry the fish in the pan for a few minutes until they are golden. Squeeze some lemon juice over the fish.

Peel and boil the potatoes until almost ready. Drain and add butter to the potatoes. Add in grated lemon peel and parsley. Serve with salad.