Season pike-perch fillets with salt and pepper, roast in butter with spring onion and spices on both sides for two to three min each. Remove the fillets and keep warm.
Strain fish juice into a small bowl and caramelize with sugar, add vinegar and boil with beer to syrup. Coat the fish with it.
Serve with fresh pea vegetables (see sep. recipe ‘French peas’).
Tip: Stock up on high-quality spices – it pays off!
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