Pikeperch Fillet with Potato or Beetroot Topping

Ingredients

• 4 pikeperch fillets (about 200 g each)
• Salt
• freshly ground pepper
• 2 lemons (juice)
• 3 boiled potatoes (from yesterday)
• 2 cooked beetroots
• 2 carrots
• 2 Spring Onions
• 100 g cooked spelt
• 1 onion
• 100 ml fish stock

Instructions

1. 1.

   Season the fish fillets with salt and pepper and drizzle with lemon juice. Peel the potatoes and slice them thinly or cut with a sharp knife. Peel the beetroot bulbs and slice them thinly. Place the fillets in a greased oven pan and cover two fillets each with potato slices and the other two with beetroot slices in a tiled pattern. Season with salt and pepper. Finely chop what remains and use it for the sauce.

2. 2.

   Peel and finely chop the onion. Peel and finely chop the carrots. Clean, wash and finely chop the spring onions.

3. 3.

   Heat 1 tablespoon butter in a pan and sauté the chopped vegetables together with the beetroot scraps over medium heat. Add the fish stock and simmer covered for 10 minutes. Just before the end of the simmering time add the spelt and potato pieces. Season with salt and pepper to taste.

4. 4.

   Meanwhile, place the fish under the hot oven grill and grill for 8 minutes until cooked through and the crust is crisp.

5. 5.

   Heat milk and froth it with a milk frother. Arrange the vegetable sauce on preheated plates and drizzle with milk foam. Place the fillets on top and serve immediately.