Pike Perch Fillet with Chocolate Crust

Ingredients

• 100 g Soft Butter
• 3 tbsp breadcrumbs
• 1 egg yolk
• 40 g chocolate chips
• 1 tsp Cayenne pepper
• Salt
• 1 truffle potato (ca. 200 g)
• Salt
• 2 untreated limes
• 2 tbsp honey
• 100 ml Vegetable broth
• 20 g dried goji berries
• 640 g skin‑free pike perch fillets (4 fillets)

Instructions

1. 1.

   Whisk the butter with breadcrumbs, egg yolk and chocolate chips into a smooth mixture. Season with cayenne pepper and salt and refrigerate.

2. 2.

   Peel the potato and slice it thinly or shave it into ~3 mm rounds. Cook in salted water for about 10 minutes. Slice one lime thinly, juice the second lime and grate its zest. Combine the juice, zest, honey and broth in a saucepan, add goji berries, simmer briefly, then remove from heat.

3. 3.

   Preheat oven to 220 °C (425 °F) with fan‑heated top and bottom.

4. 4.

   Wash the pike perch fillets, pat dry and place skin side up on parchment paper. Spoon chocolate mixture onto the fish in small mounds using a teaspoon. Bake for about 10 minutes. Plate with potato slices on lime rounds, drizzle lime sauce over everything and serve.