For the pike-perch fillet in chive pot sauce, season fish with salt and pepper, fry in a pan with olive oil and keep warm.
Cut the chives into small rolls, stir the curd until creamy. Then reduce the fish stock to a third and mix with the cold butter.
Then stir in the curd, add the chives and garlic and season to taste with salt, pepper and lemon juice. Slice the celery to decorate the pike-perch fillet in chive pot sauce.
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