Pike Perch Fillet with Black Carrot Vegetable, Carrot Dip and Pasta

Ingredients

• 2 carrots
• 10 g ginger root
• 1 pinch sugar
• 2 tbsp lemon juice
• 100 ml Vegetable broth
• 250 g black carrot (Schwarzwurzel)
• 1 tbsp butter
• 100 ml dry white wine
• 300 g ribbon pasta
• Salt
• 600 g pike perch fillet (8 pieces)
• pepper (ground)
• 2 tbsp flour
• 3 tbsp olive oil
• 4 sprigs thyme
• 50 g crème fraîche
• 2 tbsp freshly chopped herbs (dill and parsley)
• dill for garnish

Instructions

1. 1.

   Peel and dice the carrots and ginger. Bring together with sugar, lemon juice and broth to a boil. Cover and gently steam for about 10 minutes until tender.

2. 2.

   Peel the black carrots and cut lengthwise into thin strips. Briefly sauté in hot butter, then deglaze with wine. Let reduce slightly, season with salt and pepper, cover and simmer for about 5 minutes until cooked through.

3. 3.

   Cook the pasta in salted water to al dente.

4. 4.

   Rinse the pike perch fillets, pat dry and season with salt and pepper. Dust the skin side with flour and fry skin-side down in hot oil with thyme for 4-5 minutes until golden brown. Flip, remove from heat and let rest.

5. 5.

   Remove the lid from the black carrot dish and stir in crème fraîche and herbs. Toss the drained pasta lightly.

6. 6.

   Coarsely puree the carrots and season to taste.

7. 7.

   Plate the pasta with the fish, spoon a bit of carrot sauce over each plate and garnish with dill before serving.