Pikeperch en papillote

Ingredients

• 400 g waxy potatoes
• Salt
• 2 young leeks
• 2 carrots
• 200 g chanterelles
• 4 tbsp butter
• 2 tsp freshly grated horseradish
• Salt
• black pepper (freshly ground)
• 6 sprigs Thyme
• 4 pikeperch fillets (with skin, about 150 g each)','2 tbsp lemon juice

Instructions

1. 1.

   Peel the potatoes and dice them small. Cook in salted water for about 5 minutes until firm yet bitey. Drain and set aside.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Wash, trim, and cut the leeks into ~5 cm pieces. Peel and dice the carrots. Clean the chanterelles thoroughly. Melt butter in a pan and quickly sauté the vegetables, mushrooms, and potatoes. Stir in about 1 tsp horseradish and season with salt and pepper. Shake off thyme leaves from two sprigs and mix them into the vegetable mixture. Divide this onto four double‑folded sheets of parchment paper. Rinse, pat dry, salt, pepper, and drizzle a little lemon juice over each fish fillet. Place fillets skin side up on the vegetables, add one thyme sprig to each, fold the parcels tightly and seal well. Arrange on a baking sheet and bake for 25–30 minutes.

3. 3.

   Serve as desired in the parchment and sprinkle remaining horseradish on top.