Pike Perch on Potatoes and Red Beet

Ingredients

• 1 large, waxy potato
• Salt
• 1 red beet (cooked and vacuum packed)
• 400 g pike perch fillet (ready to cook, with skin)
• 1 tbsp Lemon Juice
• pepper (ground)
• flour
• 2 tbsp Vegetable oil
• 1 Garlic clove
• 1 tbsp butter
• 100 g cooked chestnuts (vacuum packed)
• 1 tbsp chives sprigs
• 2 tbsp olive oil
• 2 tbsp walnut oil
• 2 tbsp white balsamic vinegar
• 1 tsp maple syrup
• chives for garnish

Instructions

1. 1.

   Peel, wash the potato and slice it lengthwise into thin rounds. Blanch in boiling salted water for about 2 minutes, then shock in cold water and drain. Slice the red beet similarly and combine with the potato slices to form small squares (1.5–2 cm on each side). Arrange the squares mosaic‑style on a plate.

2. 2.

   Wash the fish, pat dry, cut into four equal pieces, drizzle with lemon juice, season with salt and pepper, lightly dust with flour, and sear in a hot pan with oil skin‑side down until golden brown. Flip, reduce heat, and cook until translucent. Remove garlic, finely chop, add butter to the pan, and toss the fish pieces in the buttery mixture.

3. 3.

   For the vinaigrette, chop the chestnuts and mix with chives sprigs, both oils, vinegar, maple syrup, salt, and pepper. Drizzle the vinaigrette over the vegetable mosaic, place the fish on top, and garnish with chive stems before serving.