Pike Perch with Potato Crust on Fennel Strips

Wash the fennel and cut into very thin strips. Sauté the chopped shallots together with the fennel strips until soft, deglaze with the white wine and Noilly Prat, reduce the liquid to one third.

Wash, peel and finely grate the potatoes. Beat the eggs in a bowl.

Season the fish fillets with salt, pepper and nutmeg. Then turn them first in flour, then in eggs and finally in potatoes and press the mixture firmly.

Heat the oil in a pan and fry the fillets on both sides until crispy and golden brown.

Drain the pike perch briefly on kitchen paper, arrange with the fennel strips and serve.

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