Fried Pike Perch with Stuffed Beet and Horseradish

Prepare beet the day before in salted water with a little bit of caraway seeds until soft.

Remove peel from potatoes and soften in salted water. Remove the peel from the cooked beet, cut a lid into small pieces and carefully scoop out with a spoon. Finely chop or grind the working steps.

Press the potatoes through the press and mix well with the beet puree. Season with raspberry vinegar, chili, a little bit of brown butter and salt. Fill the amount into the hollowed out beet, form the vegetable lid on top and heat in the stove at 120 °C.

Sauté the shallots in a small saucepan with a little bit of butter, add the fish stock and boil it by half.

Remove the bones from the fish fillet and cut it into four pieces.

Season with salt, dust with flour and fry in a frying pan with oil until golden brown on both sides.

At the end, mix crème fraîche into the fish stock and season with juice of one lemon, pepper and plucked chervil.

Arrange the beet with the fish and pour on the sauce. Only now grate the fresh horseradish and sprinkle on top.

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