Wild Perch Wrapped in Bacon on Saffron-Paradeiser Risotto

Cut two of the wild perch fillets into small pieces, put them in the freezer with the whipped cream, pepper, salt, aniseed schnapps for 1 hour. Mix everything with the cutting blade of the hand mixer. Fold in the chopped kitchen herbs. Spread the inside of 4 fillets evenly with the fish mousse, cover with the remaining fillets, season lightly with pepper and season with salt. Wrap each wild perch with 2 slices of bacon – refrigerate.

Gently mix the diced tomato meat with the saffron and season lightly with salt, leave for 2 hours. Heat olive oil in saucepan gently, add long-grain rice, sauté until translucent, add shallots, garlic and bay spice, season with salt and season with pepper. Extinguish with white wine, Noilly Prat, pour in poultry stock. Put the lid on and cook in the oven at 200 °C for 9 minutes.

Then drain the long grain rice on a baking tray and cool. Sauté the chopped leek, celery and shallot with a little butter, add thyme and the well-washed mussels, extinguish with white wine and Noilly Prat and cook with the lid closed until the mussels open. Drain in a sieve (steaming tray), collecting the stock. Let the stock boil up, add cold butter and thicken, add liquid whipped cream and kirsch, season with salt, pepper and chopped parsley.

Roast the game perch with olive oil in the oven at 200 °C for 3 minutes on each side. Risot

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