Poached Pike Perch Tranche with Mushroom Nut Crust

Fillet the pike-perch and cut into 3 cm thick slices and poach in lightly salted white wine or fish stock on both sides for 1 min. Finely dice the mushrooms and sauté in a little butter with finely chopped shallots. Extinguish with a little white wine and fold in the sesame seeds. If necessary, thicken with egg yolk and breadcrumbs. Divide the quantity evenly among the pike-perch slices and cook the slices in a roasting pan at 160 C in the oven until done, adding a little fish stock.

Tip: Perhaps cook the fish covered to protect it from drying out.

Puree:

Peel the vegetables and cut into uniform pieces. Boil them separately in salted water and prepare a creamy puree with the remaining ingredients.

Goes well with: creamy sauce / hollandaise / lemon / spinach

Our tip: Use the young, tender spinach from the farmer’s market!

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