Pike Perch Fillet on Herb Foam with Potato Celery Puree And

(*) best rosemary, parsley, basil and thyme or chervil For the puree cook peeled potatoes in salted water, steam and press or mash. Cut the peeled celery into pieces and also soften. Then mix with whipped cream and butter, also mash and mix with the potato mixture. Season well with salt, sugar and freshly ground pepper and perhaps round off with a small dash of truffle oil.

Cut the carrots into narrow strips, blanch in salted water and rinse in iced water. Later, toss them in a frying pan with a little butter.

Pluck the kitchen herbs from the stems and prepare them in a hand blender with oil to a fine paste. gradually add white wine, juice of one lemon and fish stock. Transfer to a saucepan and heat with butter, crème fraîche and whipping cream, seasoning well with salt and freshly ground pepper.

Acidify the fish with the juice of one lemon, season with salt and turn it in flour on the other side. Sauté the fish in olive oil with a sprig of rosemary on the skin side just briefly, turn to the other side and cook in the heated stove at 175 degrees.

Serving: In the center of the plate, form a small bit of puree, spread the carrot strips evenly on top, place the fish and pour the herb foam around it.

Drink: As a drink Marcus Heller recommends a semi-dry white wine from

Related Recipes:

Simple: Pointed Cabbage Salad with Roasted Pike PerchClean the pointed cabbage. Generously discard the outer leaves. Cut pointed cabbage in half lengthwise and... Cod Loin FilletPreheat oven to 180 degrees. Season cod fillets with salt and pepper. Brush the bottom of an ovenproof dish... Stew with Vegetables and Sea FishA typical dish of Portuguese fishermen, whose aromatic vegetable base harmonizes with many Atlantic sea fish... Perch Fillet with Sorrel SauceRinse and dry the perch fillets. Sauté the onions until golden, extinguish with the white wine and add the... Crispy Carp on Fennel-Orange VegetablesCut the tips of the chicory 2 cm wide and rinse, use the rest elsewhere. Rinse fennel, cut into quarters and... Trout Fillet in Saffron SaucePasta dishes are always delicious! 1 gl white wine Nouilly Prat (dry – white sherry or possibly... Carp Fillets in Whipped Cream Mustard SauceRinse the grapes, pluck them, cut them in half and remove the seeds. Remove the skin from the onion and dice... Fish Loaf with Herb SauceFor the fish loaf with herb sauce, first remove the crusts from the bread and pour the whipped cream over it... Salmon Fillet with Lemon Sauce, Mushroom RisottoDrain the chanterelles well in a sieve, clean and rinse the zucchini, cut 100 g into small cubes. Finely dice... Marinated Char and Pike Perch with Sour Cream Mousse And*Cut the lemons and oranges, the lemongrass and the star anise. Mix all ingredients, spread the marinade evenly...