Pike Perch with Chanterelles

Ingredients

• 4 pike percher fillets (about 220 g each)
• 200 g chanterelles
• 3 tbsp butter
• 1 sprig rosemary
• 50 ml white wine
• Salt
• ground pepper
• 1 Tbsp parsley

Instructions

1. 1.

   Wash the fillets, remove any bones if necessary and pat dry. Cut in half if desired.

2. 2.

   Clean the chanterelles and slice them into not-too-thin pieces.

3. 3.

   Season the pike percher with rosemary and brown it skin-side down in a non-stick pan over medium heat for about 4 minutes. Then season with salt and pepper and flip. Add the chanterelles and cook with the fish for another 3-4 minutes, turning the mushrooms once and seasoning again. Pour in the white wine and reduce briefly. Add parsley, adjust seasoning with salt and pepper. Plate on warmed dishes and serve.