Pike Perch Fillet on Red Onion Cabbage with Celery Sauce

Onion slaw: Sift the powdered sugar into a saucepan and caramelize over medium heat. Extinguish with the port and red wine and add the bay leaf and mustard and allspice seeds.

Reduce the wine. Pour in the onions. Add orange zest, garlic, and ginger, season with salt and pepper, and simmer uncovered for fifteen minutes. Then remove the orange peel, bay leaf, allspice seeds, garlic and ginger again.

Celery sauce: Bring the clear soup to a boil and gently simmer the celery cubes in it for thirty minutes at a low temperature until soft. Put the cooked celery cubes into a saucepan and pour in just enough of the clear soup to cover the celery cubes. Then add the whipped cream and blend everything together. Add the cold butter and season the sauce with salt, pepper and cayenne pepper. The sauce should be creamy and rather thick.

Pike perch: Season the fillets with salt and pepper. Heat the oil in a frying pan over medium heat. Sear the fish, skin side down, for three to four minutes until crisp, but not too hot. Turn, remove the frying pan from the stove on the spot and cook the fish in it (*). Drain on kitchen roll.

To serve, lather the celery sauce all over again. Place two tablespoons of onion slaw in the center of a heated deep dish. Place the pike-perch fillets skin side up on the onion slaw and cover with the celery sauce.

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