A delicious mushroom dish for any occasion!
Remove the skin and bones from the pike-perch fillet and rub dry with kitchen towel. Remove the peel from the potatoes and pierce a pistil with a round cutter (approx. 3 cm ø).
Cut the pistil into very narrow slices.
Season the pike-perch fillet with pepper and salt and brush it thinly with beaten egg yolk. Spread the potato slices in a flaky pattern on one side, then carefully turn the fish over to the other side and cover the other side with the potato slices.
Cut the mushrooms into small slices. Sauté the shallots in a saucepan with a little butter and extinguish with whipping cream and white wine. Add the rest of the potatoes and cook until soft.
Fry the pike perch in a frying pan with olive oil, then season again briefly with salt and pepper.
Make the stock into a puree with the potato cuttings, add marjoram and season with salt, pepper and a little bit of butter. Put the mushroom slices in the sauce and warm them up briefly.
Pour the sauce on plates and offer the fish fillets on top.