Pikeperch with Potato Crown and Lime Sauce

Ingredients

• 2 pikeperch fillets (skinless, ready to cook, 320 g each)
• Salt
• Pepper (freshly ground)
• 2 large waxy potatoes
• 30 g Butter
• 6 sage leaves
• 2 untreated limes (juice)
• 4 tomato roses (for garnish)

Instructions

1. 1.

   Preheat the oven grill. Wash and pat dry the pikeperch fillets, split them once and season with salt and pepper. Peel, wash, and shave the potatoes into very thin slices. In a pan melt the butter and sear the fish fillets on both sides until golden brown. Remove, place on parchment‑lined baking sheet, and arrange the potato slices in a fan pattern over the fish.

2. 2.

   Sprinkle lightly with salt and slide under the hot oven grill for about 5 minutes. Meanwhile wash the sage leaves, dry them, cut into strips, and sauté in melted butter. Deglaze with lime juice. Plate the fish fillets, drizzle with the sage‑lime sauce, and garnish with a tomato rose.