Fish Fillet with Potato Scales​

Peel the potatoes, slice them finely with a mandoline, and use a round cutter to cut out round slices.

Season the perch fillet with salt and pepper. Melt the butter and mix it with the cornstarch.

Dip each potato slice into the butter-cornstarch mixture and arrange them in an overlapping pattern (like fish scales) on the fish fillet until the surface is completely covered.

Chill the fish fillet in the refrigerator until the butter is set (about 30 minutes).

Sauté the fillet in a pan over medium heat with the potato side down. After about 5 minutes, carefully flip it over and finish cooking on the other side.