Pike Perch on Carrot-Coriander Vegetables

Season the fish fillets on both sides with salt and season with pepper.

Heat the oil in a frying pan over medium heat. Put the pike-perch fillets in with the skin side and fry them for three to four minutes until crispy. Turn the fish to the other side, remove the frying pan from the stove and cook until translucent. Drain on kitchen roll and sprinkle with juice of one lemon.

Divide the carrot vegetables evenly on warmed plates and arrange the fish fillets on top.

Carrot-Coriander Vegetables:

Put the coriander and cinnamon in a spice grinder.

Remove the skin from the carrots and cut diagonally into slices about three mm thick. In a saucepan, lightly caramelize the powdered sugar, stir in the carrots, sweat briefly and fill up with the clear soup. Season from the mill and cook the carrots in it for ten minutes just below boiling point until almost soft.

Drain the broth, whisk in the butter and add to the carrots back form. Sprinkle in the parsley and season with salt and cayenne pepper.

If you like, you can add a few drops of anise liqueur to the vegetables.

Pike perch is a very popular, tasty fish from the perch family. The predatory fish lives in fresh water and when fully grown grows up to 80 centimeters long and weighs up to two kilograms. The flesh of pike-perch fillets is light, soft and, above all, easily digestible. That is why it is considered a delicacy by fish connoisseurs.

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