Lake Constance Pork Loin in a Pea and Celery Crust

1 tbsp. chopped kitchen herbs (e.g. parsley and basil) Cut whitefish fillets cleanly with a sharp kitchen knife, remove bones. Season with salt, pepper and cayenne pepper. Lightly dust skinless side of fish with flour, brush with beaten egg. Peel peanut and celery, cut into narrow strips, mix and place on fillets. Lightly press potato-celery mixture until smooth and roast fillets, potato-celery crust side down, in a medium-hot skillet with clarified butter Form and roast until golden brown.

Later turn to the other side and finish roasting on the skin side. Remove and drain on paper towels, and keep warm until ready to serve.

Collapse the spinach leaves in a shallow sauté pan over medium heat with about 20 g butter, lid closed. Then squeeze gently. In a sauté pan, lightly brown the remaining butter. Add the squeezed spinach, toss briefly. Add cream, season with salt, pepper and freshly grated muscat. (For garlic lovers: add a whole clove of peeled garlic to the brown butter. This gives the spinach a subtle garlic flavor) For the sauce, sauté shallots in butter, deglaze with white wine. Add fish stock, boil. Add cream, reduce and bind (assemble) with ice-cold pieces of butter at the end.

Stir whitefish caviar and kitchen herbs into the sauce.

Arrange fish fillets and spinach on plates.

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