Pike Perch Fillet with Black Turnip Vegetables, Carrot Dip and Pasta

Ingredients

• 2 carrots
• 2 cm ginger
• 1 pinch sugar
• 2 tbsp lemon juice
• 100 ml Vegetable broth
• 350 g black turnip
• 1 tbsp butter
• 100 ml dry white wine
• 350 g ribbon pasta
• Salt
• 8 pike perch fillets (about 80 g each)
• pepper (ground)
• 2 tbsp flour
• 3 Tbsp plant 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 carrots and ginger. Bring to a boil with sugar, lemon juice and broth. Cover and simmer until tender, about 10 minutes. Peel, wash and thinly slice black turnip lengthwise. Sauté in butter, deglaze with wine and reduce slightly. Season with salt and pepper; cover and steam for about 5 minutes.

2. 2.

   Cook pasta in salted water until al dente.

3. 3.

   Season pike perch 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. Mix crème fraîche and herbs into the black turnip. Toss in drained pasta.

4. 4.

   Coarsely puree carrots and season to taste.

5. 5.

   Plate pasta with fish, spoon carrot sauce over it, and garnish with dill.