Stuffed Pike Perch with Mussel Sauce

Through an incision, along the back, the walleye is opened from above. Remove the main bone and the guts and rinse and dry the fish inside and out.

rinse and dry.

Grind the anchovy fillets, pike-perch fillets, finely chopped shallot, beef marrow and the bread soaked in milk and squeezed out in a hand grinder.

Mix butter and 4 egg yolks in a baking bowl until creamy, add to the turned through amount form.

Add 3 cubes of tongue, eggs, breadcrumbs, jus, finely chopped pepper, parsley, mace and salt, stir the mixture very well together. Season to taste! Fill the fish from the top with the farce. Make sure that no cavities are left.

Close the pike perch with spagat. Join head and tail end with spagat.

Spread Reindl with raw ham, insert the fish, add cleaned vegetables, butter flakes, whole cloves, pour clear soup over it. Put the dish in the preheated oven (220 °C). After 3 minutes, reduce the heat to 180 °C. Cook the fish for about 55 minutes, basting frequently.

Serve: Mussel sauce, boiled potatoes, sauerkraut

Steam the sauerkraut with lard and onions, if necessary add a little water and dry white wine so that the sauerkraut does not burn.

Heat the butter, add 2 tablespoons of flour to make a light roux. In a cup, whip 1 dl of sweet whipping cream with 2 egg yolks, add it to the sauce and continue to swell. Season with a dash of wine and salt. Add the mussel meat, h

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