Pike Perch Fillet in Walnut Crust With

,pepper, from the mill Yield: star anise sauce Yield: garnish.

Cut the pike perch into equal portions, marinate with the juice of one lemon and salt, season with pepper. Coarsely chop the walnuts, grate the brioche. Mix both together. Top pike-perch with walnut-brioche mixture and brush with melted butter. Place in an ovenproof dish coated with butter. Baste with a few drops of white wine. Place under the salamander for 3 min. or in the oven heated to 200 °C for 10 min.

Cut the chicory into small pieces. Melt butter, add sugar and chicory, then glaze. Season with salt and pepper from the mill. Finally, add the chives and the tomato concasse.

Sauce: Sauté the shallot cubes with star anise and walnuts in butter, extinguish with white wine, reduce and fill up with fish stock.

Boil the liquid until syrupy. Add the double cream and strain. Season the sauce with the juice of one lemon and salt.

Fold in the whipped cream before serving.

Serving: Place the gratinated pike-perch fillet on the chicory vegetables, pour the sauce around it. A few basil leaves and star anise to garnish.

Our tip: Fresh chives are much more aromatic than dried ones!

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