Pikeperch with Mixed Vegetables and Saffron Butter

Ingredients

• 4 shallots
• 1 bunch young carrots
• 600 g waxy potatoes
• Salt
• 150 g sugar snap peas
• 4 pikeperch fillets (about 180 g each, ready to cook, skin removed)
• Pepper (freshly ground)
• 1 tsp lemon juice
• 4 tbsp butter
• 150 ml fish stock
• 50 ml dry white wine
• 1 bunch fresh mixed garden herbs
• 200 ml lukewarm milk
• 30 g Butter
• 1 tbsp chives sprigs
• nutmeg
• 100 ml heavy cream (at least 30% fat)
• 1 pinch saffron
• 1 untreated lemon

Instructions

1. 1.

   Peel and quarter the shallots. Trim the carrot greens to 1 cm and peel the carrots.

2. 2.

   Peel, wash, and boil the potatoes in plenty of salted water for about 30 minutes. Wash the sugar snap peas. Rinse the pikeperch fillets, pat dry, season with salt and pepper, and drizzle with lemon juice. Sauté both sides briefly in 2 tbsp butter, add fish stock and wine, toss in herbs, and steam covered for about 5 minutes. In a second pan heat the remaining butter and sauté the sugar snap peas, young carrots, and shallots for 3 minutes, seasoning with salt and pepper.

3. 3.

   Drain the potatoes, let them steam dry, press through a potato masher, and blend with milk and butter into a smooth purée. Stir in chives and season with salt, pepper, and nutmeg. Keep warm.

4. 4.

   Remove the fish from the sauce, add saffron and cream, bring to a boil once. Slice the lemon thinly and add to the sauce. Season the sauce with salt and pepper.

5. 5.

   Plate the fish with vegetables, drizzle the sauce artistically over it, serve hot, and present the purée separately.