Pike Perch Fillet with Herbs, Chanterelles and Baked Sour Cream Potatoes

For the baked sour cream potatoes, wash the potatoes and boil them for 15-20 minutes in salted water with some caraway seeds, not too soft. Rinse and scrape out the insides with a spoon. Press the scraped out inside through a fine sieve and mix with the sour cream and chopped leek. Fill the hollowed out potatoes with this mixture and bake in a preheated oven at 180 °C (top/bottom heat) for 20 minutes.

For the herb sauce, boil up vegetable soup with white wine and reduce. Add the cream, reduce again and season to taste with salt and pepper. Finely chop the herbs and blend with the butter in a food processor. Refrigerate.

Clean the chanterelles dry and cut the larger ones into small pieces. Heat butter in a pan, fry shallot cubes until translucent, add chanterelles, cut garlic clove, thyme and rosemary and fry until the liquid has evaporated. Season with salt and pepper at the very end.

Rinse the pike-perch fillet in cold water and pat dry. Acidify with lemon juice, salt and pepper. Dip the skin side in flour, tap off excess flour. Heat a mixture of oil and butter in a frying pan, add sage, tarragon and thyme and put in the pike-perch fillet, skin side down. Fry for 2 minutes, turn over, finish frying on the meat side for 2 minutes. Keep warm.

Add the cool herb butter to the boiling vegetable and white wine sauce and stir until the herb butter has melted.

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