Cut pike-perch into mouth-sized pieces. Sauté cleaned carrots for about 10 minutes, after 7 minutes add asparagus, sauté diced shallots and cleaned mushrooms in butter, deglaze with 200 ml of sparkling wine, reduce, add heavy cream, season with salt and cayenne pepper.
Cook the vegetables and fish pieces for about 5 minutes, add the rest of the sparkling wine, some chervil and the whipped cream and bring to the boil again.
Arrange and serve.
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