Pike Perch in Herb Crust on Cucumber Vegetables with Potato Gratin

Cut potatoes into thin slices and place in a gratin dish.

Whip the cream with salt, pepper and perhaps the finely chopped garlic clove (your choice) and pour over the potatoes. Bake in the oven at about 180 degrees for 20 to 30 minutes.

Melt 50 grams of butter in a frying pan and fry the zander fillets, which have been divided into eight pieces and seasoned, briefly on both sides. Cut crust from toast slices into small pieces and discard.

Chop the crumbs into fine crumbs in a moulinette. Mix with the fresh herbs and add a small pinch of salt. Melt 50 grams of butter and mix the liquid butter with the crumbs to a doughy amount. Spread the amount evenly on the pike-perch fillets and press a little smooth. Now gratinate in about ten to 15 minutes in the stove at about 200 degrees top heat.

Remove the skin from the cucumber, cut in half lengthwise, scrape out the inside with a spoon and cut into slices. Cut peeled carrot and cleaned leek into narrow strips. Melt remaining butter in a frying pan and sauté cucumber slices with carrot and leek strips. Season with salt and pepper and then extinguish with the fish stock. Simmer on low heat for about three minutes. Divide the cucumber vegetables evenly among the plates and arrange two pieces of pike perch on each plate with the browned crust facing up. Serve with potato gratin in a gratin dish.

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