Baked Pike Escalope with Mashed Potatoes and Salad

For the baked pike cutlets, rinse the pike cutlets with cold water, pat dry and season with salt and pepper. Roll them in flour, pass them through beaten egg and finally roll them in breadcrumbs.

For the mashed potatoes, peel the potatoes, cut into large cubes and cook in boiling salted water until tender. Drain the cooking water and let the potatoes steam out a little. Mash the potatoes. Bring milk and butter to a boil and pour over mashed potatoes. Mix well and season with salt and nutmeg.

Rinse the lettuce in cold water and shake dry. Wash Chinese cabbage and cut into thin strips, dice the shallot. Mix lettuce with shallots. Mix vinegar, oil, soup, salt and pepper to make a vinaigrette and dress the salad with it.

Fry the breaded pike cutlets in a mixture of oil and butter until golden brown on both sides and drain on kitchen paper. Serve the fried pike cutlets with mashed potatoes and salad.

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