…Peel the cooked potatoes, cut them into slices and put them into the marinade while they are still warm. Cut the wild garlic leaves into small strips and add. An hour later, plate the fish fillets a little, cover them with fish farce and beat them together. Beat the eggs together with the breadcrumbs, turn the fish fillets to the other side and fry them in hot clarified butter.
Warm the potato salad, arrange on plates, garnish with a few plucked wild garlic leaves, place the catfish medallions on top and serve with pumpkin seed oil and roasted pumpkin seeds.
A typical spring recipe (wild garlic is only available in May/June), technically easy to make, but with a little bit of effort, because the beef broth as well as the fish farce have to be made additionally. These are basic recipes that should be in every school cookbook.