Pike Perch Fillet with Zucchini Soup and Sprouted Vegetables

For the pike perch fillet, preheat the oven to 180 °C.

Cut the pike-perch fillet into 2 pieces and season with salt and pepper. Heat butter and olive oil in a coated pan. Add the fish fillets, sear quickly on both sides and place in the hot oven for about 4 minutes.

Meanwhile, cut the zucchini into thin slices, then scale the fried fish with them. Brush with a little melted butter and bake briefly over high top heat.

For the sprouted vegetables, cut the pea pods and green onions into strips. Heat olive oil in a frying pan and briefly sauté the pea pods, green onions and sprouts. Pour in the vegetable stock and simmer briefly until the pods are firm to the bite. Cut the chili pepper into fine strips and add. Season to taste with salt and freshly chopped herbs.

Remove the finished pike-perch fillet from the tube, place on preheated plates and arrange with the prepared sprouted vegetables.

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