Pikeperch on Vegetables

Ingredients

• 1 pikeperch (about 1.5 kg, ready to cook)
• Salt
• Pepper (freshly ground)
• 1 sprig of tarragon
• 1 bunch parsley
• 30 g Butter
• 3 tbsp Lemon juice
• 6 shallots
• 2 Garlic cloves
• 5 young carrots
• 125 ml fish stock (canned)
• 200 g heavy cream
• 500 g small peeled boiled potatoes (from the day before)
• 2 tbsp clarified butter

Instructions

1. 1.

   Wash and pat dry the pikeperch, then season inside and out with salt and pepper. Place the sprig of tarragon and half a bunch of parsley in the cavity. Put the fish in a butter‑lined roasting pan and drizzle with lemon juice.

2. 2.

   Peel the shallots, garlic, and carrots. Halve one garlic clove and quarter the carrots lengthwise. Arrange the vegetables around the fish, pour over the fish stock, and roast on the middle rack of a preheated oven at 180 °C for about 25–30 minutes, basting with stock every few minutes. After 15 minutes add the cream to the vegetables, top the fish with remaining butter in small cubes, and continue roasting.

3. 3.

   Meanwhile, heat clarified butter in a pan and toast the potatoes until golden, seasoning with salt and pepper. For serving, arrange fish, vegetables, potatoes, and sauce on a platter and sprinkle with chopped parsley.