Stuffed Perch

Ingredients

• 250 g Buckwheat
• Salt
• 2 onions
• 200 g chanterelles
• 150 g Hokkaido pumpkin flesh
• 2 tbsp olive oil
• 1 tbsp freshly chopped rosemary
• 1 tbsp freshly chopped parsley
• 2 tbsp dried cranberries
• a splash lemon juice
• white pepper
• 2 perches about 1.5 kg each, prepped and headless
• 1 tbsp butter
• 250 ml fish stock
• rosemary for garnish
• lemons for garnish

Instructions

1. 1.

   Cook the buckwheat in boiling salted water with a firm bite for about 10 minutes. Drain and set aside.

2. 2.

   Peel and finely dice the onions. Clean and chop the chanterelles. Cut the pumpkin flesh into small pieces. Sauté the onion, chanterelles, and pumpkin in hot oil for 2–3 minutes. Remove from heat and mix with rosemary, parsley, cranberries, buckwheat, lemon juice, salt, and pepper.

3. 3.

   Preheat the oven to 180 °C (356 °F) with fan and top heating.

4. 4.

   Rinse the perches, pat dry, and score each fillet 2–3 times on both sides. Season all around with salt and pepper and dot with butter pieces. Place in a baking dish or roasting pan and fill with the buckwheat mixture. Pour a little fish stock over the top and bake for about 50 minutes. Add more stock as needed to keep the fish moist.

5. 5.

   Serve on a plate garnished with a rosemary sprig and lemon slice.