Pike Perch with Peas and Brown Butter Jus

35 min, elaborate For the potato stock:

Slice the potato, onion and shallot, sauté in butter without color and add chicken stock. Add bay spice and garlic and make until the potato is soft. Strain through a fine sieve, press well.

For the pea puree:

Slice the shallot, sauté in butter. Add peas and sauté briefly until soft. Grind peas with the brown butter in a universal blender and pass through a fine sieve. Season with salt, pepper, mint and lemon.

For the gnocchi:

Form gnocchi from the potato dough and make them in salted water, then put them in a colander and drain. Before serving, toss the gnocchi in butter, season with salt and a pinch of nutmeg (freshly grated).

For the brown butter jus sauce:

Heat veal jus and blend in brown butter, season with salt and juice of one lemon.

Pike perch:

Season pike-perch fillet with salt, pepper and juice of one lemon, roast leisurely on skin side in olive oil until crispy. Turn pike-perch fillet to the other side, add a tiny bit of butter and finish roasting.

Mix the potato stock with half of the pea puree, arrange the second half on plates. Put the pike-perch fillet on top, pour the pea sauce and the brown butter jus around it.

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