Roasted Pike Perch with Hazelnut Vinaigrette

For the vinaigrette, finely chop the hazelnut kernels, roast in a pan without adding fat until light brown and let cool. Finely dice the shallot, bring to the boil with vegetable soup and reduce by half. Stir in the balsamic vinegar and season everything with salt, pepper and sugar. Stir in the nut oil, whisking vigorously. Stir in the toasted nuts and chopped parsley and cover the vinaigrette to keep warm. Rinse the basmati rice in cold water, place in a saucepan with about 180 ml cold water and bring to a very brief boil. Then add salt and cook covered at very low heat for about 10 minutes. Stir several times. Wash the pike-perch fillets, pat dry, remove any bones and score the skin in a diamond shape (but do not cut too deeply). Finely chop the garlic. Sauté the fish fillets, skin side up, in olive oil in a large coated skillet for about 1 minute. Add the thyme and rosemary sprigs and garlic. Carefully turn fillets, season with salt and pepper, and sauté an additional 6-7 minutes. Lift out and arrange on warmed plates. Place the cooked rice next to them and serve with the vinaigrette.

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