Lake Wörthersee Pike Perch Au Gratin

In a saucepan, bring wine and lemon juice to a boil, add a little butter and place the salted pike-perch fillets with bay leaf, cloves and peppercorns. Cover the saucepan and let the fillets simmer on the lowest heat for 3 to 4 minutes, then remove from the heat and keep warm. Meanwhile, for the béchamel sauce, prepare a light roux with butter and flour and pour in milk and fish stock or vegetable soup and simmer until it reaches the desired creamy consistency. Then let it cool briefly, stir in the egg yolk and nutmeg and set the sauce aside. Meanwhile, briefly scald the spinach leaves in boiling water, sauté the finely chopped shallots and thinly sliced mushrooms in melted butter in a saucepan, add the well drained and squeezed spinach leaves, mix everything well, season with salt and pepper and set aside. Now boil the potatoes, peel them while still hot and mix them with the melted butter, the egg and the whipped cream to a smooth potato mixture. Allow to cool slightly and then fill into a piping bag. Line a well-greased, oven-proof gratin dish with the spinach, on which you first place half of the well-drained pike-perch fillets, which you in turn spread with a third of the bechamel sauce. Then place the second half of the pike-perch fillets, cover with the rest of the béchamel sauce.

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