Pan-Fried Perch with Two Potato Purees

Peel the potatoes and cook in a pot of boiling salted water until tender, about 30 minutes. Then peel, squeeze through a ricer and mix with the hot milk and 2-3 tablespoons of butter until smooth. Remove and set aside half. Peel and finely chop the shallot. Rinse the parsley, shake dry and chop finely. Heat the remaining butter in a saucepan and cook the shallot until translucent. Add the reserved mashed potatoes and the parsley. Season both potato mixtures  with salt and nutmeg.

Press the garlic through a garlic press. Rinse the fish, pat dry and season with salt and pepper. Heat the oil in a nonstick skillet, place the fish in the pan skin-side down along with the garlic and thyme and cook over low heat until golden brown, 3-4 minutes. Turn the fish over and cook until it can be pierced with a knife, 1-2 minutes longer.

Plate the fish along with both potato purees.