For the pike-perch fillet, blanch the tomato (scald briefly), skin, core and dice. Preheat the oven to 180 °C.
Cut the vanilla bean in half lengthwise and scrape out the pulp with a knife. In a saucepan, bring the white wine with vanilla pulp to a boil and reduce by half.
In the meantime, season the pike-perch fillets with salt and pepper and fry them quickly in a coated pan in hot olive oil and butter on the skin side. Turn and fry for 6 minutes in a 180°C oven.
For the semolina boil the milk with salt, pepper and freshly grated nutmeg. Sprinkle in semolina and simmer for 3 minutes. Once the semolina is creamy, arrange generously on the preheated plates.
Place the finished fried pike-perch fillet on top. Mix the white wine reduction with cold butter and stir in the whipped cream. Mix in the diced tomatoes and season with chopped chervil. Drizzle the sauce over the fish.