Gebratenes Hamachi Filet auf Zitronen-Kartoffelcreme angerichtet auf einem weißen Teller

Hamachi on lemon-potato cream

35 minutes

Leicht

3 people

This dish thrives on restraint: just a few ingredients – but with maximum effect. The tender, lightly fried hamachi is accompanied by a silky lemon-potato cream that needs no butter. Instead, high-quality olive oil provides the creamy texture and a pleasant freshness. Fresh, citrusy, and minimalist – perfect for anyone who appreciates pure flavor.

Ingredients

3 hamachi fillets, approx. 180 g each (cut from the belly part)
500 g floury potatoes
Zest and juice of one lemon
40 ml olive oil (alternatively: 4 tbsp butter)
Salt
Freshly ground peppe
Some olive oil for frying & garnishing
Dill tips for garnishing

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also in the kitchen. This recipe was written by him.

Preparation

Allow the hamachi loin to thaw properly – overnight in the refrigerator or, better yet, according to our defrosting instructions.
For the lemon-potato cream, peel the 500 g of floury potatoes, cut them into pieces, and boil them in salted water for about 15 minutes until soft. Then pass them through a fine sieve or potato press —the finer the sieve, the silkier the consistency. Season to taste with lemon zest and a little lemon juice of one lemon. Then gradually stir in 40 ml of olive oil until a creamy texture is achieved. Season with salt and pepper and keep warm.
If you haven't already done so, cut the fillets from the larger hamachi loin into portions – ideally into pieces weighing approx. 180 g. Then remove them from the refrigerator about 15 minutes before frying so that they reach room temperature.
Heat some olive oil in a non-stick pan. Fry the fillets on both sides for 1–2 minutes, depending on their thickness. The fish should be lightly browned on the outside and still slightly translucent on the inside. Season with a little salt.
Spread a large dollop of potato cream on a plate. Place the hamachi on top, garnish with fresh dill, and finally drizzle a few drops of olive oil over everything.

Tip: If you poach the fish—as described in our recipe for confit hamachi—you can use the flavored olive oil from the poaching process to make the lemon-potato cream. This gives the dish even more depth and ensures that nothing goes to waste.