Crispy Pike Perch Fillet in Potato Crust on Horseradish Cream Sauce and Red Beet Varnish

Pat the pike-perch fillets dry, cut in half and sprinkle with lime juice. Season with salt and pepper. Grate the potatoes with a horseradish scraper, squeeze well and mix with the egg yolk, salt, pepper, marjoram and garlic. Put some peanut oil in a coated pan, coat the pike-perch fillets in the grated potato mixture, fry them carefully on one side, turn them over and put them briefly in a preheated oven (180 °C). Bake the fish only long enough so that it is still glazed on the inside. Sauce: Mix the horseradish into the basic fish sauce with a hand blender. Red beet sauce: stir together red beet juice, sugar and vinegar, reduce by 1/3 and if necessary use cornflour to make a light binding. Pour the sauce on the center of the plate, spoon the red beet varnish all around and place the cooked fish on top. Finish decoratively with some cooked vegetables.

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