Pike Perch Fillet with Crispy Breaded Veal Head Crust and Pumpkin Vegetables

Ingredients

• 300 g pumpkin flesh
• 1 Shallot
• 3 tbsp butter
• 60 ml dry white wine
• 100 ml Vegetable broth
• 1 tsp Cornstarch
• white wine vinegar
• Liquid honey
• 600 g pike perch fillet (ready to cook, skin on)
• 100 g pike perch fillet (ready to cook, skin on)
• 2 tbsp heavy cream
• 2 tbsp freshly chopped herbs (e.g., parsley, basil, thyme, chervil, dill, chives)
• Salt
• pepper (from the effort)
• 50 g pressed veal head
• 1 slice toast bread (horizontally and lengthwise halved)
• Lemon juice
• olive oil
• 8 leaves of lettuce

Instructions

1. 1.

   Cut half of the pumpkin flesh into thin slices and use a cutter to cut out small flowers. Dice the remaining flesh into very small cubes.

2. 2.

   Peel the shallot, finely chop it and sauté in a pot with 1 tbsp melted butter until translucent. Add the diced pumpkin and flower pieces, cook briefly, then deglaze with wine and broth. Simmer over medium heat for about 8 minutes, then thicken with cornstarch mixed into cold water. Season with salt, pepper, vinegar, and a touch of honey.

3. 3.

   Wash the fish, pat dry, and cut the large fillet into four equal pieces.

4. 4.

   Dice the small fillet into cubes and cover; place in the freezer compartment for about 30 minutes.

5. 5.

   Blend the fish cubes with cream and herbs until smooth, seasoning with salt, pepper, and a splash of lemon juice.

6. 6.

   Spread the fish mixture thinly on the skinless side of each fillet and top with sliced veal head. Spread again with the fish mixture and cover each with half a toast slice.

7. 7.

   Heat a pan with 2 tbsp oil; sear the fillets on the toasted side until golden brown, then season the other side with salt and pepper. Flip, reduce heat, add remaining butter to the pan, and cook until the fish is translucent.

8. 8.

   Meanwhile, separate four lettuce leaves, blanch briefly in boiling salted water, shock in cold water, pat dry, and cut into squares. Remove tough stems from the rest of the lettuce and slice into very thin strips.

9. 9.

   Arrange the lettuce squares on a plate, place the strips over them, and top each with a fillet facing upward. Decoratively arrange the pumpkin vegetables around and serve immediately.