Pike-perch with Parma ham and zucchini

Ingredients

• 450 g pike-perch fillet (cut into 3–4 cm wide, long strips)
• Salt
• freshly ground pepper
• 50 g Parma ham (thin slices)
• 100 g zucchini (coarsely grated)
• 1 tbsp sugar
• 1 Garlic clove
• 1 tbsp grape seed oil
• 1 tbsp White Wine Vinegar
• 1 red onion (chopped)
• 2 tbsp Keta caviar
• dill sprigs

Instructions

1. 1.

   Preheat the oven to 220°C.

2. 2.

   Wrap each seasoned fish strip with Parma ham to form rolls.

3. 3.

   Briefly sear the wrapped fish in a very hot pan without oil, browning lightly all sides. Transfer to a baking dish and bake for an additional 8 minutes. Remove from the oven, drain, and let cool on a platter. Strain the cooking liquid and set aside.

4. 4.

   Combine all relish ingredients in a bowl, mix well, and let sit for about 15 minutes before stirring in the reserved cooking liquid.

5. 5.

   Serve by placing a portion of relish in the center of each plate.

6. 6.

   Slice the fish into approximately 2 cm thick rolls and arrange around the relish. Garnish with Keta caviar and dill sprigs.