Pike Perch on Carrot Salad

Ingredients

• 2 tbsp heavy cream (at least 30% fat)
• 175 g plain yogurt
• 1 tbsp freshly chopped dill
• Salt
• Pepper (freshly ground)
• a splash lemon juice
• 1 Shallot
• 1 Garlic clove
• 1 cm fresh ginger
• 550 g carrots
• 1 tbsp butter
• 1 tbsp powdered sugar
• 220 ml vegetable broth
• 1 cinnamon stick
• 0.5 vanilla pod (inside)
• 2 cloves
• 3 cardamom pods
• 1 star anise
• 600 g pike perch fillet (ready to cook, with skin)
• lemon juice (for drizzling)
• 4 tbsp olive oil
• 0.5 untreated lemon (juice)
• 0.5 tsp cornstarch
• 1 tbsp freshly sliced parsley (in strips)
• 0.5 tsp Chili flakes
• Sea salt
• 0.5 untreated orange
• 2 tbsp shelled pistachios

Instructions

1. 1.

   For the dill yogurt, whisk together the cream, yogurt and dill, seasoning with salt, pepper and a splash of lemon juice.

2. 2.

   For the carrot salad, peel and finely chop the shallot, garlic and ginger. Peel the carrots and cut them into thin diagonal slices or julienne. In a pan melt the butter, sauté the onion with garlic and ginger, add the carrots, cook briefly, dust with powdered sugar and lightly caramelize. Deglaze with broth, add spices, season, and simmer over medium heat for about 10 minutes.

3. 3.

   Meanwhile wash the fish, pat dry and cut into four equal pieces. Drizzle with lemon juice, season, and sear skin‑side down in a hot pan with 2 tbsp oil until golden brown. Flip the fillets, remove from heat and let them steam briefly. Strain the carrot mixture through a sieve to remove solids, then reheat the liquid in a new pot and thicken with cornstarch mixed in lemon juice. Cool slightly, stir in remaining oil, season. Mix carrots with the sauce and parsley, adjust seasoning, and set aside. Crush chili flakes with sea salt in a mortar. Rinse orange hot, pat dry and zest. Roughly chop pistachios. Plate the carrot salad, place one fish piece on top, garnish with chili‑salt, orange zest and a cinnamon stick, sprinkle pistachios, and serve with dill yogurt.