Fried Perch with Sage Mashed Potatoes

Rinse the potatoes, place in a steamer set over a pan of simmering water, cover and cook until the potatoes are tender but not falling apart, about 30 minutes.

Rinse the ground elder, shake dry and pluck off the leaves. Coarsely chop some of the leaves.

Rinse the fish and make 3-4 shallow cuts on the skin side. Season with salt and pepper. Heat 2 tablespoons oil in a nonstick skillet and saute the fish until golden brown, 5-6 minutes. Add the ground elder and the remaining butter and cook over low heat until the butter has melted, 2-3 minutes.

Rinse the sage, pat dry, pluck and cut the leaves into thin strips. Place in a saucepan along with the milk and bring to a boil. Peel the potatoes, return them to the pot and heat over low until dry. Push through a ricer into a bowl. Stir in the milk and 2 tablespoons of butter and season with salt.