Pike Perch Fillet, on Beet Vegetables

Rinse the beet and remove the roots. Cook the beet with the orange slices in salted water until al dente (*).

For the sauce: Melt butter in a saucepan, sauté leek, celery and fish bones briefly. Add shallots, vegetable soup and white wine and simmer for about twenty minutes. Next, strain through a sieve, add the whipped cream and reduce by half again. Season the sauce with salt and freshly ground pepper to taste.

In the meantime, soften the potatoes in salted water.

For the beet vegetables: Peel the cooked beet and grate on a coarse grater. Peel the apple and grate it. Toss the beet together with the apple in a frying pan with the butter. Season with salt, sugar and vinegar, warm. Finally, season with a little orange juice.

Season the zander fillets with salt and pepper. In a frying pan with the clarified butter, fry the fillets, first the skin side.

Fry the potatoes in a frying pan with the butter and stir in the chervil.

On heated plates arrange the fish fillets on the beet vegetables and bring to the table with sauce and potatoes.

(*) Can be made in advance.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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