Pike Perch with Semolina Squares

Ingredients

• 600 ml vegetable stock
• 2 tbsp olive oil
• 250 g cornmeal
• 40 g Parmesan
• Salt
• Pepper
• Nutmeg (freshly grated)
• olive oil (for the tray)
• 4 tbsp butter (for frying)
• 4 small red onions
• 1 white onion
• 2 tbsp olive oil
• 4 tbsp balsamic vinegar
• 1 tbsp honey
• Salt
• Pepper
• 100 g black olives (pitted)
• 4 pike perch fillets (with skin, about 120 g each)
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 2 tbsp Vegetable oil
• 2 sprigs Rosemary

Instructions

1. 1.

   Bring the vegetable stock to a boil with olive oil and slowly stir in the cornmeal and grated parmesan. Cook while stirring until a thick mass forms (about 10 minutes). Season with salt, pepper, and nutmeg, then spread about 1.5 cm thick onto an oiled baking sheet and chill until firm.

2. 2.

   Peel the onions for the vegetable. Cut the red onions into wedges. Dice the white onion finely. Sauté in oil, add the red onions and fry for 3-4 minutes. Deglaze with vinegar, stir in honey, season with salt and pepper, taste, then drain and mix in olives.

3. 3.

   Wash the fish, pat dry, drizzle with lemon juice, season with salt and pepper, and sear skin-side down in hot oil for about 3 minutes. Add rosemary to the pan. Flip and fry another 1-2 minutes.

4. 4.

   Cut the semolina squares into diamonds and fry in hot butter on both sides until golden brown. Arrange the semolina with the fish on a plate and scatter the onion mixture around it.