Pike Perch Fillet on Pumpkin Vegetables

Pike perch fillet:

Wring out the juice of the lemon. Drizzle pike-perch fillets on both sides with juice of one lemon and season with fleur de sel. Peel and halve the potatoes, cut into narrow slices with a slicer and blanch briefly. Layer the potato slices like scales on oiled parchment paper and place the fish over the potato slices.

Roast the potato fish in a hot frying pan with clarified butter starting from the parchment side, after a few min turn to the other side and roast for another three to four min.

Pumpkin vegetables:

Peel and seed the pumpkin, cut the firm pumpkin flesh into nice chunks. Dice the onion and garlic clove and sauté in the rendered butter. Add the pumpkin pieces and season with pepper, curry, salt and nutmeg (freshly grated). Deglaze with a tiny bit of balsamic vinegar and white wine and pour in the beef stock, allowing the pumpkin to soften.

Sauce:

Squeeze the juice from the lemon. Cut the shallot into thin strips. Cut the mushrooms into slices and sauté in butter with the shallot. Deglaze with the white wine and reduce a little. Then add the fish stock and reduce by half again. Then add the whipped cream and crème fraîche and simmer until the desired consistency. Season with salt, pepper and juice of one lemon. Finally, add the finely chopped chervil.

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