Pike Perch on Porcini Mushrooms

Have fun preparing this mushroom dish!

For the rosemary oil, heat a tablespoon of olive oil with a tablespoon of rosemary needles until the needles are brown. Cool the oil, then pour through a fine sieve, add the remaining rosemary, fill with the remaining oil, infuse for one night.

Peel and finely dice the shallots, peel and very finely slice the garlic.

Blanch (scald) the tomatoes, rinse and skin them, quarter them, remove the seeds and cut them into strips.

Heat the oil in a heavy saucepan and fry the mushrooms.

Reduce the heat, add the shallots and garlic and sauté for a minute. Season with salt and pepper. Extinguish with the balsamic vinegar, add the stock, simmer for 10 minutes (the stock should be slightly thick). Cover the saucepan with a lid and keep warm on the edge of the stove.

Dry the pike-perch fillets and pluck out any remaining bones with tweezers. Drizzle the flesh side with the juice of one lemon and season with salt. Heat the clarified butter in a coated frying pan and sear the pike-perch pieces on the skin side over medium heat. When the skin is crispy after 10-12 min, turn the fish to the other side and roast for one minute on the flesh side.

Add tomatoes and kitchen herbs to the mushrooms form, bring to a boil once and season.

Arrange the mushrooms in the middle of the plates and place the pike perch fillets skin side up on top.

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